Tomato and Preserved Tuna Salad with Black Olive Dressing

, from Issue #20. August, 2015
Photography by Aaron McLean.
Tomato and Preserved Tuna Salad with Black Olive Dressing

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


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

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


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.