This 5-minute tuna and tomato salad has become one of my favorite summer recipes. I love to make this easy and refreshing salad for a quick meal or a starter on a hot summer day and at the height of tomato season.
I discovered this tuna salad recipe on a short vacation in Seville, Spain, and after a whole week, I still couldn’t get enough of it! My personal touch to develop the Mediterranean flavors further is to add capers and parsley to this easy lunch recipe.
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List of ingredients
- Tomatoes: Pick lovely large, ripe tomatoes. A mix of different tomato varieties works well too. Try cherry tomatoes, Roma or heirloom tomatoes in this refreshing salad.
- Canned or bottled tuna: Choose high-quality canned tuna packed in water or olive oil. Solid or chunks of tuna works well for this salad. My favorite are high quality tuna in oil, stored in glass.
- Red onion: These are wonderfully mild in flavor and have a pretty, vibrant color. You can replace the red onion with chopped green onions.
- Capers: Capers add a delicious tangy and salty taste to the salad.
- Extra virgin olive oil: Look for high-quality extra-virgin olive oil with a fruity and balanced profile. You can also use another vegetable oil, like avocado oil, if you prefer.
- White wine vinegar: Its mild and slightly fruity flavor complements the other ingredients without overpowering them. You can substitute white wine vinegar with lemon juice. I would recommend this over balsamic vinegar or red wine vinegar.
- Fresh parsley: I prefer fresh parsley, dried parsley won’t have the same effect. You can use other fresh herbs such as fresh basil leaves or chopped cilantro.
You can find the exact quantities in the recipe card.
Recipe: step by step
- Prepare the fresh ingredients. Slice the tomatoes and red onion. Chop the fresh parsley.
- Plate the fresh ingredients. Arrange the tomato slices on a platter. Sprinkle generously with salt. Add the red onion slices.
- Finish the dish. Drain the tuna. Place the tuna in the middle. Add some capers. Pour the vinegar and olive oil on top. Finish with black pepper and fresh parsley.
1. High quality ingredients. This recipe is so simple and requires just a few simple ingredients, I recommend you choose the best quality: extra virgin olive oil, high-quality tuna (I prefer tuna in glass with olive oil), and, of course, the best juicy tomatoes you can!
2. Rest. Let the salad stand for 15 minutes to 1 hour at room temperature to allow the tomatoes to draw out. You might need to add a bit more dressing just before serving.
3. Milder red onion. If the taste of raw red onion is too strong for you, cut it into very thin slices with a mandoline; the thinner, the milder. For a milder taste, you can also marinate the red onion slices in salt and vinegar (or lemon juice) for 15 minutes before adding them to the salad. This is one of my favorite ways to make the flavor more subtle.
FAQ: Tuna and Tomato Salad (Spanish recipe)
Yes, you can use fresh tuna steaks. It’s a great option to elevate this salad! If using fresh tuna steaks, grill or sear them until cooked through, then flake them and incorporate into this salad.
While the salad is best enjoyed fresh, you can prepare the individual components in advance and assemble them about 15 min up to 2 hours before serving.
You could add green beans, black olives, arugula or avocado! The list is endless – for a more nourishing salad try it with white beans, slices of bread, hard boiled eggs or roasted potatoes.
Don’t hesitate to leave me a comment, it always makes me very happy!
Tuna and Tomato Salad (Spanish recipe)
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- 4-6 large tomatoes or a mix of different types of tomatoes
- 7 oz canned tuna (200 g)
- 1 red onion
- 2 tbsp capers
- 4 tbsp olive oil extra virgin
- 2 tbsp white wine vinegar
- 1/4 cup fresh parsley
- Sea salt or fleur de sel
- Black pepper
- Slice the tomatoes and red onion. Chop the fresh parsley.
- Arrange the tomato slices on a platter. Sprinkle generously with salt. Add the red onion slices.
- Drain the tuna. Place the tuna in the middle. Add some capers. Pour the vinegar and olive oil on top. Finish with black pepper and fresh parsley.