Tomato and Preserved Tuna Salad with Black Olive Dressing
Photography by Aaron McLean.
Preserved foods are very important in Spanish cuisine. Tuna in oil is a delicious product and is often enjoyed alone with an aperitif. This salad was inspired by a similar dish we ate in Barcelona at Tapas 24.
Serves: 4
INGREDIENTS
4 large beefsteak or Roma tomatoes
½ red onion, very thinly sliced
1 jar preserved tuna, in whole pieces, drained
handful of rocket leaves
small black olives
sea salt and freshly ground pepper
Dressing
¼ cup black olives, pitted, roughly chopped
2 anchovy fillets
2 tablespoons flat-leaf parsley
1 clove garlic, crushed
2 tablespoons lemon juice
6 tablespoons olive oil
freshly ground black pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until thick and smooth. Season with freshly ground pepper.
Salad: Cut the top third off each tomato and place the base on a platter. Season with sea salt and freshly ground pepper.
Soak the red onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Place a few rocket leaves on each tomato and top with a piece of tuna. Put a small pile of onions on the tuna and spoon over the dressing. Scatter the olives over the salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.