Ensalada de Tomate con Ventresca

Name: Ensalada de Tomate con Ventresca
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs ripe heirloom tomatoes, sliced thick; 2 cans ventresca tuna belly in oil, drained; 1/2 red onion, thinly sliced; 1/4 cup extra virgin olive oil; 2 tbsp sherry vinegar; 1/2 tsp flakey sea salt

A classic Spanish salad featuring ripe tomatoes, thinly sliced red onion, and rich tuna belly. Dressed simply with extra virgin olive oil and sherry vinegar to highlight fresh flavors.

10 minEasyServes 4280 cal/serving

SpanishSaladNo-CookPescatarianMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

2 lbs ripe heirloom tomatoes, sliced thick
2 cans ventresca tuna belly in oil, drained
1/2 red onion, thinly sliced
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1/2 tsp flakey sea salt

Instructions

1

Arrange 2 lbs sliced thick ripe heirloom tomatoes on a large serving platter in a single layer.
2

Scatter 1/2 thinly sliced red onion over the tomatoes.
3

Gently lay flakes of 2 cans drained ventresca tuna belly in oil across the top of the vegetables.
4

Whisk 1/4 cup extra virgin olive oil, 2 tbsp sherry vinegar, and 1/2 tsp flakey sea salt together in a small bowl.
5

Drizzle the dressing evenly over the salad before serving.

Questions

How long does Ensalada de Tomate con Ventresca keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensalada de Tomate con Ventresca?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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