Spanish Tomato, Tuna and Olive Salad with Capers Recipe
A very simple yet distinctive Spanish salad: ripe tomatoes, tuna in olive oil, olives and a few capers for brightness. Similar plates often appear in Spanish bars as a quick snack served with a piece of bread. Perfect when you only have a few cans in the cupboard but want to eat something fresh and satisfying.
This salad captures the essence of simple Spanish bar food: a few pantry staples combined with ripe tomatoes to create something fresh, aromatic and satisfying in minutes. It requires no cooking and works both as a snack and a light meal.
Chef's tips
Use the best-quality tuna in olive oil you can find, as its flavor is key here. Slightly overripe, very fragrant tomatoes will give the salad a much better taste than firm, underripe ones. Taste the dressing and adjust the acidity with more vinegar or a pinch of sugar if your tomatoes are very sweet.
How to serve
Serve on a large platter in the middle of the table with plenty of crusty bread to soak up the juices. It also works well alongside grilled fish, roasted vegetables or a simple tortilla española for a tapas-style spread.
Ingredients
- tomatoes ripe, medium - 4 pieces
- tuna in olive oil weight after draining - 120 g
- black olives pitted - 60 g
- capers drained - 1 tablespoon
- red onion thinly sliced - 0.5 pieces
- olive oil - 2 tablespoons
- red wine vinegar - 1 tablespoon
- salt to taste
- black pepper to taste
- parsley chopped, optional - 1 tablespoon
Preparation
- Wash the tomatoes and cut them into larger wedges or thick slices. Arrange them on a flat serving platter or in a wide bowl.
- Slice the onion into thin strips. If it is very sharp, cover it with cold water for 5 minutes, then drain and pat dry.
- Drain the excess oil from the tuna and gently break it into larger chunks with a fork.
- Halve the olives or leave them whole if they are small. Drain the capers.
- Arrange the onion, tuna chunks, olives and capers over the tomatoes.
- In a small bowl, mix the olive oil, vinegar, a pinch of salt and pepper. Drizzle the salad with the dressing just before serving.
- Sprinkle with chopped parsley. Serve immediately, ideally with a piece of fresh bread.
Storage
No storage information available for this dish.
This is one of those recipes that proves how little you need to make something truly satisfying. With good tomatoes and decent canned tuna, you can put together a plate that feels like a small holiday in Spain, even on a busy weekday.
