This Spanish tuna and tomato salad is made with ripe tomatoes, good-quality tuna, white onion, and extra virgin olive oil. It's easy to make in just 5 minutes and works beautifully as a fresh light meal or simple side dish.
A Quick Spanish Tomato and Tuna Salad You'll Make All Year
In my home, we always made this Spanish tuna salad whenever the tomatoes were at their best. It's quick, fresh, and brings that simple taste of summer to the table. I see plates of Spanish tomato salad everywhere in Spain all year round, sometimes with olives, sometimes with tuna, always with plenty of extra virgin olive oil.
At home, this Spanish tuna salad was always prepared with flaky tuna, thin slices of onion, and a splash of vinegar and extra virgin olive oil. It's the kind of Mediterranean tuna salad that proves you don't need much to create something that feels complete. A bowl of this salad with a main dish, and it's a meal.
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🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Ripe Tomatoes: I always choose the juiciest, ripest beefsteak tomatoes because they bring that sweet, full flavor that makes the whole salad come alive.
- Tuna: I go for canned tuna in olive oil because it flakes beautifully and adds a richness you just don't get with tuna in water.
- Onion & Parsley: Thin slices of white onion give the right amount of sharpness, and fresh parsley on top brightens everything up.
- Olive Oil & Vinegar: A drizzle of good extra virgin olive oil with a splash of white wine vinegar is all the dressing it needs, simple but full of character.
👩🏻🍳How to Make Tuna and Tomato Salad
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Tomatoes: Slice the ripe tomatoes into wedges and arrange them neatly on a serving plate.
2. Add the Onion: Cut the white onion into thin slices and scatter them evenly over the tomatoes.
3. Add the Tuna and Herbs: Drain the tuna, flake it gently with a fork, and place it on top of the salad. Sprinkle fresh parsley over everything.
4. Season the Salad: Season with salt and black pepper, then pour the extra virgin olive oil and white wine vinegar evenly over the entire plate.
🍽 What to Serve with Tuna and Tomato Salad
This no-cook tuna salad pairs beautifully with crusty bread or ciabatta to soak up the juices. It's also a great side to grilled shrimp, roasted chicken, or even a classic tortilla española.
💭My Tips for Recipe Success
Chill Before Serving: I always pop the salad in the fridge for 15 minutes before bringing it to the table; it makes the tomatoes cooler and the flavors sharper.
Choose Tuna in Oil: I always keep a few cans of tuna in olive oil at home; the richness lifts the whole salad compared to tuna packed in water.
Storage: I always store leftovers in an airtight container in the fridge, but I keep them no longer than a day since the tomatoes release too much liquid.
🍅Try These Tomato Recipes Next!
Recipe
Tuna and Tomato Salad (Spanish Style)
Ingredients
- 2 Ripe Beefsteak Tomatoes
- 145 g Tuna - 1 can. Drained and gently flaked into 2-inch pieces
- ½ White Onion
- 3 tablespoon Extra Virgin Olive Oil
- 2 tablespoon White Wine Vinegar
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper - Freshly ground
- Parsley
Instructions
- Slice the ripe tomatoes into wedges and arrange them neatly on a serving plate.
- Cut the white onion into thin slices and scatter them evenly over the tomatoes.
- Drain the tuna, flake it with a fork, and place it gently on top of the salad.
- Sprinkle fresh parsley over the salad.
- Season with salt and black pepper, then pour the extra virgin olive oil and white wine vinegar evenly over everything.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
This Spanish tuna and tomato salad was so simple to make and incredibly fresh. The olive oil, onion, and tomatoes worked perfectly together, and the tuna added just the right amount of richness. I’ll definitely be making it again.