Tuna and Tomato Salad
Updated October 11, 2023
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds medium or large ripe tomatoes, cut into thin wedges
½ small white or red onion, thinly sliced
1 ½ tablespoons red wine or sherry vinegar, plus more as needed
Salt and black pepper
1 (10- to 12-ounce) can oil-packed tuna
2 tablespoons extra-virgin olive oil, plus more for serving
Nutritional analysis per serving (4 servings)
9 grams carbs; 14 milligrams cholesterol; 258 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 644 milligrams sodium; 24 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the tomatoes, onion, vinegar, a big pinch of salt and a small grinding of pepper. Let sit for 5 minutes. Add the tuna (including its oil) and the olive oil and stir to combine. If the mixture isn’t punchy, add more vinegar, salt and pepper. (It will depend on your tomatoes.) Eat right away with another drizzle of oil, or let sit up to 30 minutes for the flavors to meld further.
Private Notes
Comments
Delicious, and much improved by using Marcella Hazan's approach to raw onion...submerge the slices in a bowl of cold water and squeeze. Change the water several times and repeat until no longer cloudy after squeezing. Untreated, raw onion just bosses everything else around.
A Palestinian friend who owns an international grocery store prepared this salad for me. He substituted lime juice for the vinegar. This is the perfect hot-weather supper when time is short.
Excellent, and easy, a welcome change from mayo-based tuna salad. I let it rest 30 minutes as recommended. I followed the commenter's tip to soak the sliced onion in cold water and squeeze dry. I added chunks of somewhat stale bread to the salad, for a sort of deconstructed sandwich.
Red onions can be prepared in a batch a few hours before. They can be kept for up to 1 week in the fridge. Slice a large red onion very thinly and cover in salt for about 20 minutes. Rinse the salt off in a colander under cold tap water. Add the juice of one lime and a tiny amount of sugar. Keep it in a bowl covered in the fridge overnight or at least for 3-4 hours. Use as needed in salads, ceviche, etc. (I usually put the remaining onions in a small glass bottle and use it whin a. week).
Can salmon be substituted for tuna in this recipe successfully?
Suggest adding white beans and chopped parsley.