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
Najlepiej smakuje świeża, bo pomidory szybko puszczają sok. Jeśli zostanie, przechowuj w lodówce i zjedz następnego dnia, sos będzie bardziej wodnisty.
