Tomato and Preserved Tuna Salad with Black Olive Dressing
Photography by 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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!