Tuna and Tomato Salad: A Fresh Mediterranean-Inspired Dish

Updated: October 12, 2023

Total Time: 20 minutes

Prep Time: 15 minutes

Assembly/Marination Time: 5 minutes (no cooking required)

Difficulty: Easy

Introduction

This vibrant salad showcases the simplicity and freshness of ripe tomatoes paired with tender tuna, balanced by bright acidity and olive oil. Its quick preparation and minimal ingredients make it ideal for summer meals, light suppers, or impromptu gatherings. The key to success lies in properly handling raw onions and allowing flavors to meld slightly—no culinary expertise needed!

Ingredients

• 1.5 pounds (680g) medium to large ripe tomatoes, cut into thin wedges (≈½-inch/1.25cm thick, removing excess seeds/pulp for cleaner texture)

• ½ small white or red onion, thinly sliced (adjust quantity for preference; red onion adds depth)

• 1½ tablespoons red wine vinegar (or sherry vinegar; substitute with fresh lime juice for citrus brightness)

• Kosher salt and freshly ground black pepper (generous to taste)

• 1 (10–12 oz/280–340g) can oil-packed tuna (drained, retaining the oil for richness)

• 2 tablespoons extra-virgin olive oil (EVOO), plus extra for serving

Preparation Steps

1. Prep the Vegetables

• Wash tomatoes thoroughly under cold water. Cut into thin wedges and place in a large mixing bowl.

• Thinly slice the onion. To neutralize sharpness, submerge sliced onion in a bowl of cold water for 2–3 minutes, then squeeze dry to remove moisture. Repeat with fresh water until the water runs clear (per Marcella Hazan’s technique). Drain the onion and add to the bowl.

2. Marinate Vegetables

• Add red wine vinegar (or lime juice) to the bowl. Season with a large pinch of salt and a light grind of black pepper. Gently toss to combine. Let marinate for 5 minutes to soften vegetables and infuse initial flavor.

3. Incorporate Tuna and Oil

• Open the tuna can, breaking the fish into bite-sized pieces with a fork (retain the oil). Add the tuna (with its oil) to the bowl. Pour in 2 tablespoons of EVOO and toss gently to ensure even coating.

4. Adjust Seasonings

• Taste the salad and adjust: add more vinegar for brightness, a pinch of salt, or a grind of pepper if needed. The flavors will deepen slightly as it rests.

5. Serve or Rest

• For immediate enjoyment: Drizzle with extra EVOO and serve immediately.

• For enhanced flavor: Cover and let rest at room temperature for 20–30 minutes (longer resting time = more mellowed, cohesive taste).

Tips & Variations

• Onion Technique: Soaking onion removes sulfur compounds that cause harshness—critical for balanced flavor.

• Citrus Twist: Swap vinegar with lime juice for a zesty, tropical twist (recommended by Palestinian cuisine).

• Custom Add-Ins: Add cannellini beans, capers, cucumber chunks, or celery for texture. For heartiness, toss in stale bread for a "deconstructed sandwich" vibe.

• Resting: Letting the salad sit 30 minutes allows vinegar to fully penetrate tomatoes, mellowing acidity and harmonizing flavors.

User Reviews

• "Delicious, and much improved by using Marcella Hazan's approach to raw onion...submerge the slices in cold water, squeeze, repeat until clear. Untreated onion overpowers everything."

• "Palestinian friend substituted lime juice for vinegar—perfect hot-weather supper."

• "Soaked onion, rested 30 minutes, added stale bread for a deconstructed sandwich. Excellent change from mayo-based tuna salad."

• "Second time: added cannellini beans, capers, cucumber, celery. Sublime."

• "Moved to Spain: skeptical at first, but its simplicity is why it’s great!"

• "Used red onion for extra flavor—bright and bold."

Note: This salad is best enjoyed fresh but holds well for up to 1 hour at room temperature or 2 days refrigerated (stir gently before serving).