Ensalada de Tomate con Ventresca de Atún Spanish Style Tomato and Ventresca Tuna Salad Recipe

Ensalada de Tomate con Ventresca de Atún (Spanish-Style Tomato and Ventresca Tuna Salad) Recipe

Ensalada de Tomate con Ventresca de Atún (Spanish-Style Tomato and Ventresca Tuna Salad) Recipe

By Serious Eats
10 minutes

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Details
  • Servings:   3
  • Dish:   main course
Cuisine
  • mediterranean
Comments
Ingredients
  • 1 pound (450g) ripe beefsteak tomatoes
  • Coarse sea salt such as Maldon or fleur de sel
  • 3 ounces (85g) olive oil-packed ventresca tuna (from one 3.88-ounce (110g) can), drained and gently flaked into 2-inch pieces (see notes)
  • 1 ounce (30g) quick-pickled onions or shallots, sliced pickled ramps, rapid-pickled onions, or thinly sliced raw onion (see notes)
  • 3 tablespoons (45ml) extra-virgin olive oil (see notes)
  • Crusty bread, for serving
Instructions

Ensalada de Tomate con Ventresca de Atún (Spanish-Style Tomato and Ventresca Tuna Salad) Recipe serves 3 original recipe by Serious Eats.

View original preparation instructions

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