Andalusian-Style Tomato and Tuna Salad
Andalusian-Style Tomato and Tuna Salad
4 servings
Ingredients
- 700 g (about 1 1/2 lb) tomatoes, seeded and chopped into 2.5 cm (1 in) pieces
- 1 English cucumber, seeded and chopped into 2 cm (3/4 in) pieces
- 2 tsp (10 ml) salt
- 1 small red onion, thinly sliced
- 3 tbsp (45 ml) sherry vinegar
- 1 green or red bell pepper, chopped into 2 cm (3/4 in) pieces
- 1/4 cup (60 ml) capers
- 2 cans (170 g each) tuna in olive oil, drained
- 1/2 cup (125 ml) high-quality extra virgin olive oil
- 1/4 tsp (1.25 ml) ground black pepper
- 2 tbsp (30 ml) finely chopped flat-leaf parsley
- 4 hard-boiled eggs, quartered
Preparation
- In a large bowl, mix tomatoes with cucumber and 1 tsp (5 ml) salt. Let sit for 10 minutes.
- In a second bowl, mix onion with vinegar and 1/4 tsp (1.25 ml) salt. Let sit for 10 minutes.
- Using tongs, remove onion and add to tomato mixture. Reserve vinegar for dressing.
- Add bell pepper, capers, and tuna to the tomato mixture. Toss gently.
- In the vinegar bowl, whisk in olive oil, remaining salt and pepper. Stir in parsley.
- Pour the dressing salad over the salad and toss gently.
- Transfer to a serving dish and garnish with egg quarters.
