Tomato and Preserved Tuna Salad with Black Olive Dressing
Photography 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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.