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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.