Spanish Salad with Tomatoes, Tuna and Eggs Recipe
This simple salad of ripe tomatoes, tuna and eggs is a common sight on Spanish tables in summer, when it’s too hot for heavy lunches. It’s a bit like a cross between a tomato salad and a tuna sandwich, just without the bread. It’s perfect as a light lunch or balcony dinner.
This salad captures the essence of a Spanish summer meal: simple ingredients, minimal effort and maximum flavor. Juicy tomatoes, rich tuna and creamy eggs come together in a dish that’s both satisfying and refreshingly light.
Chef's tips
Use the best tomatoes you can find – very ripe, sweet and fragrant. If your tomatoes are a bit bland, let them sit for a few minutes with a pinch of salt before assembling the salad to bring out their flavor. Don’t skip good olive oil; it really makes a difference here.
How to serve
Serve the salad slightly chilled or at room temperature, never straight from a very cold fridge, so the flavors can fully develop. Add a simple side like boiled potatoes with olive oil and parsley for a more filling meal.
Ingredients
- tomato large, ripe, cut into wedges - 4 piece
- tuna in olive oil drained of excess oil - 160 g
- egg hard-boiled, cut into quarters - 3 piece
- red onion cut into thin slices - 0.5 piece
- green olives pitted, halved - 12 piece
- olive oil preferably extra virgin - 3 tablespoons
- wine vinegar white or red - 1 tablespoon
- salt to taste
- black pepper to taste
- parsley chopped - 2 tablespoons
- romaine lettuce torn into pieces, optional - 4 leaves
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil, then cook for 8–9 minutes. After cooking, rinse with cold water, peel and cut into quarters.
- Wash the tomatoes, remove the hard cores near the stem and cut into larger wedges. Peel the onion and slice it thinly.
- Spread the torn lettuce leaves (if using) on a large serving platter, then arrange the tomato wedges on top.
- Distribute the tuna pieces, egg quarters and olive halves over the tomatoes. Sprinkle the red onion slices over everything.
- In a small bowl, whisk together the olive oil, wine vinegar, a pinch of salt and pepper until you have a smooth dressing.
- Drizzle the salad with the dressing just before serving and sprinkle with chopped parsley. Gently toss on the plate or leave it layered so everyone can pick their favorite ingredients.
Storage
Sałatkę najlepiej zjeść od razu, bo pomidory puszczają sok. Jeśli coś zostanie, przełóż do pojemnika i zjedz następnego dnia, ale jajka mogą lekko wyschnąć.
