Spanish Tuna, Bean and Red Onion Salad Recipe
A simple yet very hearty salad that in Spain is often served as a quick lunch or as part of a tapas spread. Tuna, white beans and red onion make a combination that doesn’t need a complicated dressing – good olive oil and a splash of vinegar are enough. Perfect when you want something substantial but don’t feel like standing over the stove.
This salad combines pantry staples into a dish that tastes like something you’d order in a Spanish tapas bar. The balance of creamy beans, rich tuna, sweet tomatoes and sharp red onion, all tied together with good olive oil, makes it both simple and surprisingly satisfying.
Chef's tips
Use the best-quality tuna in olive oil you can find – it really makes a difference here, because the fish is one of the main flavors. Don’t skip rinsing the beans, as it keeps the salad light and clean-tasting. If the onion is very sharp, you can briefly soak the slices in cold water, then drain and pat dry before adding.
How to serve
Serve the salad on a large platter as part of a tapas spread with olives, cheese and cured meats, or in individual bowls as a light lunch. It also works well spooned over toasted bread or alongside simply boiled potatoes.
Ingredients
- tuna - 200 g
- white beans - 240 g
- onion - 0.5 piece
- bell pepper - 0.5 piece
- olives - 40 g
- cherry tomatoes - 8 piece
- olive oil - 3 tablespoons
- vinegar - 1 tablespoon
- salt
- black pepper
- parsley finely chopped - 1 tablespoon
Preparation
- Drain the beans in a sieve and rinse under cold water to remove the canning liquid. Set aside to drain.
- Drain the tuna from excess oil, but don’t squeeze it completely dry – a bit of fat will add flavor to the salad.
- Peel the red onion and slice it into very thin half-moons. Remove the seeds and core from the bell pepper and dice it finely.
- Slice the olives. Cut the cherry tomatoes into halves or quarters. Finely chop the parsley.
- In a large bowl, combine the beans, tuna (gently breaking it into larger chunks), onion, bell pepper, olives and tomatoes.
- In a small bowl, whisk together the olive oil, vinegar, a pinch of salt and some black pepper with a fork until the dressing comes together lightly.
- Pour the dressing over the salad and gently toss so you don’t crush the beans. Taste and adjust the seasoning with more salt or pepper if needed.
- Sprinkle the salad with parsley and let it sit for 5–10 minutes at room temperature so the flavors meld. Serve right away or slightly chilled.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem wyjmij ją na 10–15 minut, aby nie była lodowato zimna, wtedy lepiej czuć smak oliwy i przypraw.
