Ceviche
Ali Slagle
110 ratings with an average rating of 4 out of 5 stars
110
About 1 hour
Tuna and Tomato Salad
Updated Oct. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds medium or large ripe tomatoes, cut into thin wedges
- ½small white or red onion, thinly sliced
- 1½tablespoons red wine or sherry vinegar, plus more as needed
- Salt and black pepper
- 1(10- to 12-ounce) can oil-packed tuna
- 2tablespoons extra-virgin olive oil, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
258 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 24 grams protein; 644 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
Patches
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.
MellowFred
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.
CHM
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.
Name Linda Criss
Put this in a warmed pita, add freshly made probiotic yogurt w smashed cucumbers and torn mint.
Geo
I'm going to try this with balsamic vinegar when my tomatoes are ready. Sounds like a lovely summer meal.
Sharon
Did this with leftover chicken, cherry tomatoes cut in half, red onion, one chopped radish, and the last bit of cucumber. Used lime juice because I had one cut. Added a bit of salt and pepper. The last bit of an avocado.. Forgot the oil but didn't need it. Great way to use up bits and tasted great.
Theoryguru
My thoughts exactly. I would even consider using a can of chicken breast.
Gretchen
Adding white beans and basil as suggested worked for me.
michelle
I loved this even though i had store bought tomatoes (assorted cherry). Definitely splurge on the good tuna. Can’t wait to try it with summer tomatoes.
Lynn
This is easy and wonderful for lunch. I use high quality tuna like Oritz and the best tomatoes I can find. Highly recommend!
Kat
Just served this for breakfast with an omelette and micro greens. Very pleasant and nutritious! I do think adding lime instead of vinegar is what I’ll do next time
Embo
I make this w/ expensive jarred tuna packed in olive oil (such as Tonnino) — and it is so worth it! I go light on oil in the initial seasoning, then add the whole tuna jar as-is & let it sit for another 10-15 minutes. Meanwhile, I make some fresh hot rice, then serve the tuna mixture over the rice — sublime! GOOD canned tuna in oil works too. Interestingly, it’s v. similar to an egg dish my Spanish mom made in the summertime, where she used hard boiled eggs instead of the fish. Equally great!
@thefalconer
Made this as a first course and almost didn’t want to make the main afterwards. I love the raw onion and feel that the resting time in the red wine vinegar cuts the aggressiveness of it just enough. I dressed this with some basil chiffonade and crumbled Gorgonzola and I’ll be back many times…
AM
Made this exactly as written. Quality ingredients are key! Heirloom tomatoes, very thinly sliced red onions, and red wine vinegar are truly all you need. No need to soak the onion beforehand either. It marinates quite fast. Used Safe Catch tuna (not in oil) and added about a teaspoon of olive oil too. Delicious, healthy, EASY meal!
kat k
subbed lime juice for vinegar added capers & parsley. absolutely lovely. would recommend soaking/rinsing onions to take away a bit of the bite
Erin M.
This is a perfect summer dinner. Delicious and easy. Try it as written first and then improvise.
Mary
I soak my onions in lemon juice for 30 minutes. Takes away the bite and adds to the flavor of the tuna!
Happy cook
Loved this dish! Easy to prepare, I used pickled carrot and pepperonconi relish with it for extra kick and added tuna mixed with Jalapeño.
janisani
juicy and delish! I didn't use the oil from tuna, was afraid it would be too fishy. you might need more bread than you think. you WILL want to enjoy every drop of the juice.
AdmoCook
I used thinly sliced red onion and found that with just the five minutes with the vinegar the flavor was perfect. No need to soak and squeeze in my view.
AdmoCook
This is very good and super simple. Since the dish is so simple, quality ingredients are key, especially super-ripe, in-season tomatoes. Also, if you want to keep the dish pretty, as in the photo, you might want to plate the tuna separately to keep it it larger chunks. Finally, it is not that filling, so consider serving as either a first course, or add good crusty bread alongside to mop up the juices.
yvette
Good; very simple to make ; added cucumber Next time try dialing onion in water as per notes
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