This simple, delicious, and easy to serve in a flash tuna and tomato salad was one of my favorite things to eat while traveling through Basque country’s coastal towns – with onions, olive oil, a bit of crunchy fried onions, and plenty of bonito tuna.

This salad has just a few components, and is easy to customize to your own preferences – it is a perfect appetizer or light dinner on a hot summer day.

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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

spanish Tuna Tomato Salad

The best recipes to find when traveling abroad are simple, easy to adapt dishes that can be assembled quickly with just a few ingredients – but are bursting with flavor like you experience when traveling.

This salad totally hits the spot for me – even though I’m not a huge eater of tinned seafood – with its simple, clean flavor. I first had this salad in Kortezubi, a small village near Bilbao, before hiking to the Oma painted forest.

It was crisp and refreshing with a glass of txakoli white wine – filling, but not so much I couldn’t hike up the mountain to see the unique painted forest trees without feeling gross after.

This dish is a perfect when served family style in a large bowl with salad forks so everyone can dig in. I sprinkled the fried onions on top for photographs, but I usually arrange them around the sides of my dish, so everyone can grab the amount they like to sprinkle on top.

If you have any, season them with Maldon salt or another coarse Celtic sea salt and freshly ground pepper.

To learn more about my trip through Basque country, some of the things I saw and flavors I tasted, visit my Basque Travel guide, and learn more about Visiting the Oma Forest and Basque coast.

How to Make Tuna Tomato Salad

To make this recipe, we will gather the following ingredients:

• Heirloom Tomato or Medium Tomatoes: Provides a juicy, sweet, and slightly tangy base. The tomatoes are the star of the salad, offering vibrant color and freshness.
• Thin Sliced Red Onion or Pickled Red Onion: Adds a sharp, pungent flavor that contrasts nicely with the sweetness of the tomatoes. Pickled red onions add a tangy, slightly sweet note.
• Good Quality Spanish Olive Oil: Brings a rich, fruity, and slightly peppery flavor, enhancing the overall taste and providing a smooth texture.
• Bonito Tuna from Spain, Drained: Adds a savory, meaty element with a delicate, mild fish flavor. The tuna provides protein and a satisfying richness to the salad.
• Fried Onions: Offers a crunchy texture and a slightly sweet, caramelized onion flavor. These add a delightful contrast to the other ingredients.
• Balsamic Vinegar: Adds a tangy, slightly sweet acidity that balances the richness of the olive oil and the savory tuna. It helps to marry the flavors together.

Once we gather our ingredients, we will use the following process:

• Prepare the Tomatoes: Slice the heirloom tomato (or two medium tomatoes) thinly. Arrange the tomato slices on a serving plate.
• Add the Onions: Thinly slice the red onion or use pickled red onion for added flavor. Scatter the sliced onions over the tomato slices.
• Add the Tuna: Drain the can of Bonito Tuna and break it into chunks. Place the tuna chunks evenly over the tomatoes and onions.
• Dress the Salad: Drizzle the good quality Spanish olive oil over the salad. Add the tablespoon of balsamic vinegar.
• Add Fried Onions: Sprinkle 1-2 tablespoons of fried onions (optional) over the top for added crunch.
• Season and Serve: Garnish with salt and pepper to taste. Serve immediately and enjoy!

Tuna Tomato Salad Variations

Try these delicious easy variations – from traditional to creative – to find the flavor you love the best!

• Capers and Olives. Add a briny, salty kick with caper berries, pitted kalamata olives, or capers!
• Red peppers & basil. Roasted red peppers and a pop of fresh basil are traditional additions to this simple salad, and bring a sweet, herbal pop of flavor.
• Egg & Potatoes. Eggs are a huge part of Spanish cuisine – from tortillas (omelets) to hard-boiled eggs, you’ll find eggs in lots of Spanish dishes. Chopped hardboiled eggs and griddled or roasted potatoes can make this salad heartier, so it’s more of a main dish.
• Green Beans & Cherry tomatoes. Green bean salad is fabulous with crisp, parboiled green beans, with cherry tomatoes instead of sliced tomatoes.
• Crunchy hot sauces: we love the spicy, salty, umami flavors Fly by Jing sauces have – and often ladle heaping spoonfuls over this salad.

Tips to a Perfect Spanish Style Tuna Tomato Salad

Slice Tomatoes Evenly: Slice the tomatoes evenly to ensure a uniform texture and presentation. Use a sharp knife to avoid crushing the tomatoes.

Use High-Quality Tuna: Opt for high-quality canned tuna, such as Ortiz Bonito del Norte or Matiz Bonito del Norte any reputable brand. The quality of the tuna significantly impacts the flavor of the salad. You can use brands like Fishwife for unique flavor twists.

Drain the Tuna Well: Ensure the tuna is well-drained. You can also gently flake the tuna with a fork to create a more even distribution.

Balance the Flavors: The balance between the acidity of the vinegar, the richness of the olive oil, and the sweetness of the tomatoes is crucial. Taste and adjust the seasoning as needed.

Add Fresh Herbs: Fresh herbs like parsley, basil, or cilantro can add a burst of flavor and freshness. Add them just before serving to maintain their vibrant color and taste.

Incorporate Crunch: Adding a crunchy element, like fried onions or croutons, can enhance the texture of the salad. Add them just before serving to keep them crispy.

Season Generously: Don’t skimp on salt and pepper. Seasoning enhances all the flavors in the salad. Taste and adjust as necessary.

Chill Before Serving: Let the salad chill in the refrigerator for about 15-30 minutes before serving. This helps the flavors meld together.

Use Good Quality Olive Oil: Use extra virgin olive oil for its superior flavor and health benefits. It adds a rich, fruity note to the salad.

Experiment with Additions: Don’t be afraid to experiment with additional ingredients like capers, olives, roasted peppers, or avocado to add complexity to the salad.

Serve with Fresh Bread: Serve the salad with a side of fresh crusty bread to soak up the delicious juices and oil.

Pickled Onions for Extra Zing: If you like a bit of tanginess, use pickled red onions instead of fresh. They add an extra layer of flavor and a nice crunch.

Presentation Matters: Arrange the ingredients neatly and consider layering them for a visually appealing presentation. A beautifully arranged salad is more inviting.

Use Balsamic Glaze for Drizzling: For a touch of sweetness and a gourmet touch, drizzle a balsamic glaze instead of regular balsamic vinegar.

What to Serve With Tuna and Tomato Salad

This salad is perfect as a light appetizer before a steak main course – it is often served before steak and potatoes.

This salad is also great as a light lunch – try it with a glass of chilled Txakoli, or our Port and Tonic Cocktail Recipe!

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