Spanish Tuna Salad with Tomatoes

This Spanish tuna salad recipe combines ripe tomatoes, oil-packed tuna, white onion, and parsley with a simple olive oil and vinegar dressing. It is a light, no-cook salad ready in just 5 minutes.

Recipe Developer-Estefania

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Prep Time 5

Total Time 5

Ingredients

▢ 2 ripe beefsteak tomatoes
▢ 145 g canned tuna in olive oil drained and gently separated into large flakes
▢ ½ white onion thinly sliced
▢ 3 tablespoon extra virgin olive oil
▢ 2 tablespoon white wine vinegar
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon freshly ground black pepper
▢ Freshly parsley finely chopped, for garnish

Instructions

Cut 2 ripe beefsteak tomatoes into wedges and arrange them in a single layer on a serving plate.
Thinly slice ½ white onion and scatter it evenly over the tomatoes.
Drain 145 g canned tuna in olive oil, gently separate it into large flakes, and arrange it over the tomatoes and onion. Sprinkle with finely chopped fresh parsley.
Season the Spanish tuna salad with ½ tsp kosher salt and ¼ tsp freshly ground black pepper. Drizzle evenly with 3 tbsp extra virgin olive oil and 2 tbsp white wine vinegar, then serve.

Notes

Choose Ripe Tomatoes: I make this salad only with properly ripe tomatoes because there is no heavy dressing to compensate for firm or bland fruit.

Keep the Tuna in Large Flakes: Drain the tuna before gently separating it. Larger pieces remain visible among the tomato wedges instead of disappearing into the dressing.

Slice the Onion Very Thinly: White onion can easily overpower this simple salad, so thin slices provide a gentler bite while preserving its texture.

Chilling Is Optional: The salad is ready in 5 minutes, but I sometimes refrigerate it for 15 minutes before serving when I want it cooler. This optional chilling time is not included in the total time.

Nutrition