As the weather is getting slightly cooler here, I’m dreaming about the beach in Barcelona. Not only the sun and sand, but the gorgeous fresh seafood we had there. This recipe is inspired by an amazing appetizer we had at one of my favorite restaurants Bravo while in this perfect city on holiday.
This is a super easy salad to whip up with very little effort at all. Its perfect when tomatoes are in season since they are super juicy and flavourful. Quick pickling these onions takes a bit of the bite out and is a perfect compliment to the flaky tuna. All topped on a bed of peppery arugula, this is great for a summer lunch or a lazy Sunday. Best of all, it all comes together in about 10 minutes or less.
Tuna is one of those difficult food choices for me. I don’t often eat tuna, especially the canned varieties. Since its a long living top of the food chain fish, it often has quite high levels of mercury in it. This is harmful when ingested potentially affecting the brain and neurological system. However, you can never really tell how much is in the varieties you are buying at the supermarket. It is said that skipjack is a better choice as it is slightly smaller, which potentially reduces the amount of mercury it will accumulate. Though I recognize all the risks, sometimes I just fancy it. With all things, I say just eat in moderation and make more informed choices!
Tomato, Tuna & Pickled Onion Salad
- 1/4 small red onion finely sliced
- 3 Tbsp unfiltered Apple Cider vinegar
- about 12-15 cherry tomatoes halved or 6-8 slightly larger mini romas quartered
- 1 can skipjack chunk tuna packed in olive oil
- 2-3 handfuls of washed arugula/rocket
- good quality extra virgin olive oil
- freshly ground salt & pepper
In a small bowl combine the red onion and apple cider vinegar and let sit to the side while you prepare the rest.
On a large plate, arrange the arugula and top with the tomatoes. Drain the tuna and separate into small chunks. Evenly scatter these over the tomatoes.
Drain the onions and scatter those over the tomatoes. Drizzle lightly with olive oil and then season with salt and pepper.