Cooking with Anna

Tuna and Tomato Salad

Ingredients

Tuna, tomatoes and onions dressed with oil and vinegar hit all the notes of a summer salad: rich, refreshing, crunchy and fast. It’s no wonder the combination is common throughout the Mediterranean (especially in Spain and Portugal). As with all few-ingredient, no-cook dishes, the deliciousness will depend on your ingredients, so use summer-ripe tomatoes, fruity olive oil and quality tuna. (You could also add green or Kalamata olives, capers, cucumbers, white beans or herbs such as parsley, basil or oregano.) The tomato juices will blend with the oil and vinegar to make a vinaigrette you’ll want to sop every drop of, so serve this dish alongside crusty bread, grains, potatoes or eggs.  Yield: 4 servings 

INGREDIENTS

1½ pounds medium or large ripe tomatoes, cut into thin wedges

½ small white or red onion, thinly sliced 

1½ 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 

PREPARATION

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.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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