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2 lbs
ripe heirloom tomatoes, sliced thick
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2 cans
ventresca tuna belly in oil, drained
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1/2
red onion, thinly sliced
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1/4 cup
extra virgin olive oil
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2 tbsp
sherry vinegar
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1/2 tsp
flakey sea salt
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1
Arrange 2 lbs sliced thick ripe heirloom tomatoes on a large serving platter in a single layer.
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2
Scatter 1/2 thinly sliced red onion over the tomatoes.
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3
Gently lay flakes of 2 cans drained ventresca tuna belly in oil across the top of the vegetables.
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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.
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5
Drizzle the dressing evenly over the salad before serving.
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About Ensalada de Tomate con Ventresca
Also called: ensalada de ventresca, tomato and tuna belly salad, ensalada de tomate y ventresca
Ensalada de tomate con ventresca is a Spanish salad of thick ripe tomato slices, thin red onion and ventresca, dressed with olive oil, sherry vinegar and salt. In English the name means tomato salad with tuna belly. It is a summer dish across Spain, especially in the north, where tuna is canned.
Ventresca is the belly cut of the tuna, usually bonito del norte or yellowfin, preserved in olive oil. It is fattier and more tender than standard canned tuna and comes in jars or tins in long fillets that flake under a fork. Because the salad is only a handful of ingredients, the quality of the tomatoes and the ventresca decides the result. There is no cooking; it is assembled and dressed just before serving.
Serving and keeping
Serve at room temperature with crusty bread for the juices. Do not refrigerate the tomatoes before slicing.
Variations
With piquillo peppers
Add strips of roasted piquillo pepper between the tomato slices.
With white asparagus
Lay a few jarred white asparagus spears beside the tuna.
With egg
Add quartered hard-boiled eggs for a more filling plate.
If it goes wrong
The salad is watery
Dress it just before serving, as in step 5; salt draws water from the tomatoes within minutes.
The onion is too sharp
Soak the sliced red onion in cold water for 10 minutes and drain well before scattering it in step 2.
The tuna breaks into mush
Drain it gently and lift it in large flakes with a fork in step 3 instead of stirring it into the salad.
Substitutions
- ventresca tuna belly: good oil-packed solid tuna. Leaner and firmer; the salad is less rich.
- sherry vinegar: red wine vinegar. Sharper and less nutty; use slightly less.
- heirloom tomatoes: any ripe vine or beefsteak tomatoes. Ripeness matters more than variety.
Questions
Is Ensalada de Tomate con Ventresca low-carb?
A serving of Ensalada de Tomate con Ventresca carries 6 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.
Does Ensalada de Tomate con Ventresca contain fish?
Yes: 2 cans ventresca tuna belly in oil, drained. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.
How much protein is in Ensalada de Tomate con Ventresca?
One serving (the recipe makes 4) has 18 g of protein in about 280 calories, alongside 6 g carbohydrate and 20 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein salad collection.
How long does Ensalada de Tomate con Ventresca keep?
Water seeps out of the tomatoes as the salad sits, so keep the dressing apart and toss Ensalada de Tomate con Ventresca just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.
Can I halve or double Ensalada de Tomate con Ventresca?
Yes. As written it serves 4. Halved, the tomatoes drops from 2 lbs to 1 lb; doubled, it is 4 lbs. Every line in this entry carries its half and double quantity, 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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