Tuna and Tomato Salad Recipe

Introduction

This Tuna and Tomato Salad is a fresh, vibrant dish perfect for a light lunch or a simple dinner. Combining ripe tomatoes with savory tuna and a tangy vinaigrette, it’s easy to prepare and packed with flavor.

Ingredients

• 1 1/2 pounds medium or large ripe tomatoes, cut into thin wedges
• 1/2 small white or red onion, thinly sliced
• 1 1/2 tablespoons red wine or sherry vinegar, plus more as needed
• Salt and black pepper, to taste
• 1 (10- to 12-ounce) can oil-packed tuna
• 2 tablespoons extra-virgin olive oil, plus more for serving

Instructions

1. Step 1: In a large bowl, combine the tomato wedges, sliced onion, vinegar, a generous pinch of salt, and freshly ground black pepper. Stir gently and let the mixture sit for 5 minutes to allow the flavors to meld.
2. Step 2: Add the tuna along with its oil and the olive oil to the tomato mixture. Stir carefully to combine all ingredients. Taste and adjust seasoning by adding more vinegar, salt, or pepper if needed, depending on the sweetness and acidity of your tomatoes.
3. Step 3: Serve the salad immediately with an extra drizzle of olive oil, or let it rest for up to 30 minutes for the flavors to develop further.

Tips & Variations

• For a richer flavor, use sherry vinegar instead of red wine vinegar.
• Add fresh herbs like basil or parsley for an herbal touch.
• Serve over greens or with crusty bread to make it a more substantial meal.
• If you prefer a spicier salad, sprinkle in some red pepper flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Because the salad contains tomatoes and tuna packed in oil, it’s best enjoyed fresh. Reheating is not recommended as the tomatoes will lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

This recipe works best with oil-packed canned tuna for convenience and flavor. Fresh tuna would need to be cooked and cooled, which changes the texture and preparation time.

What type of tomatoes works best for this salad?

Medium to large ripe tomatoes with good flavor and firmness are ideal. Heirloom or vine-ripened tomatoes add great color and taste, but choose tomatoes that are not overly soft to keep the salad fresh.

Tuna and Tomato Salad Recipe

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★★★★★

4.7 from 69 reviews

A fresh and simple Tuna and Tomato Salad featuring ripe tomatoes, savory oil-packed tuna, and a tangy red wine vinegar dressing. This easy-to-prepare salad combines bright, juicy flavors perfect for a light lunch or a quick side dish.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 1/2 pounds medium or large ripe tomatoes, cut into thin wedges
• 1/2 small white or red onion, thinly sliced
• 1 1/2 tablespoons red wine or sherry vinegar, plus more as needed
• Salt and black pepper to taste
• 1 (10- to 12-ounce) can oil-packed tuna
• 2 tablespoons extra-virgin olive oil, plus more for serving

Instructions

1. Prepare the base: In a large bowl, combine the tomato wedges, thinly sliced onion, red wine or sherry vinegar, and a generous pinch of salt and freshly ground black pepper. Stir gently to mix the ingredients without bruising the tomatoes.
2. Marinate the salad: Let the mixture sit for 5 minutes to allow the tomatoes and onions to release their juices and absorb the vinegar flavors.
3. Add tuna and oil: Add the entire can of oil-packed tuna, including its oil, along with the 2 tablespoons of extra-virgin olive oil to the bowl. Stir gently to combine all ingredients evenly.
4. Adjust seasoning: Taste the salad. If the flavors are not vibrant enough, add more vinegar, salt, and black pepper as needed to enhance the punchiness based on the freshness of your tomatoes.
5. Serve: You can eat the salad immediately with an additional drizzle of olive oil, or let it sit for up to 30 minutes to allow the flavors to meld further for an even tastier experience.

Notes

• This salad is best made with ripe, juicy tomatoes for maximum flavor.
• Using oil-packed tuna adds richness and flavor; drain the oil only if you want a lighter salad.
• You can substitute red wine vinegar with sherry vinegar or another mild vinegar of your choice.
• For added freshness, consider garnishing with chopped fresh herbs like basil or parsley if desired.
• Serve chilled or at room temperature depending on preference.

Keywords: tuna salad, tomato salad, Mediterranean salad, easy salad recipe, no-cook salad, light lunch