Spanish tuna and tomato salad

This has to be the easiest and tastiest of all the salads we eat here. And it is VERY Spanish. High quality ingredients, and not many of them. Each flavour is distinct. spanish tomato & tuna salad - bowl 29-8-13Make a large plateful [it is generally served on a large platter, not in a deep salad bowl] and eat it as a main course. Best made with the large ugly Spanish tomatoes that taste the best.

Quantities are approximate.
Large Spanish tomatoes, at last one per person
Jar of Albacore tuna in olive oil, one jar for two people
1-2 sweet Spanish onions
2-3 garlic cloves, according to taste
Olive oil
Sea salt
Freshly ground black pepper

Slice the onions thinly and separate into half-moon shapes. spanish tomato & tuna salad - close-up of sliced tomato 19-8-13Slice the tomatoes thickly, cutting out the hard core and damaged skin. Retain all the juice where possible. spanish tomato & tuna salad - our own garlic 19-8-13Peel the garlic and slice as thinly as possible.

Drain the tuna.

Assemble your salad on your plate, layering tuna, tomatoes and onions, and sprinkling each layer with garlic, salt and pepper. spanish tomato & tuna salad - sea salt 19-8-13Finish with a hefty drizzle of olive oil. spanish tomato & tuna salad - close-up 19-8-135 to remember
lo más facil – the easiest
distinto/a – distinct
en general – generally
feo/a – ugly
aproximado/a – approximate

7 thoughts on “Spanish tuna and tomato salad

  1. Pingback: Gambas al Ajillo for lunch | Notes on a Spanish Valley

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  3. Pingback: A salad, involving melons | Notes on a Spanish Valley

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