Ensalada de Tomate y Atún

This is my favorite salad, hands down. I associate it with Catalan cooking but maybe it’s typical throughout Spain as well. It’s quite light and you need to use the best ingredients possible as it’s very simple. We like to eat it as a side dish to something heavier, like libritos de pollo (stuffed chicken breasts) or skewers.


  • 800 grams of in-season tomatoes. I prefer Raf, Montserrat or “salad” tomatoes – Do NOT use Roma tomatoes
  • approx 1/2-3/4 cup thinly sliced red onions or spring onions, depending on how much you love onions
  • 75 grams bonito del norte (or the best quality tuna you can get)
  • a big handful of mixed olives
  • 1 tsp grainy Dijon mustard
  • 1 small clove garlic, smashed and finely diced
  • 2 TB best-quality cold pressed olive oil
  • Pinch of good sea salt, like Maldon


Slice tomatoes in thin wedges and put in shallow layers in a flat-bottomed recipient. Sprinkle onion slices  and salt evenly over top. Whisk together oil, Dijon and garlic clove, then pour over tomatoes and mix in with your hands. This makes a difference! Flake the tuna evenly over the tomato mix and finally sprinkle the olives over the top.

Servings: Four, approx. 130 calories.


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