Spanish Tuna and Tomato Tapas
Serves: 2-4│10 min
This is the ultimate expression of Spanish minimalism. When the ingredients are this good, you don't cook—you assemble. This dish is a staple in tabernas across Andalusia, often called Ensalada de Tomate con Ventresca. The key is using the highest quality jarred or tinned tuna belly (ventresca) and tomatoes that actually taste like sunshine.
Ingredients
Main Components
2 large, ripe beefsteak or heirloom tomatoes (approx. 450g / 1 lb)
1 tin or jar of high-quality Bonito del Norte or Tuna Belly (Ventresca) in olive oil (approx. 115g / 4 oz)
1/4 small red onion, very thinly sliced (approx. 30g / 1 oz)
Dressing & Seasoning
30ml (2 tbsp) Extra virgin olive oil (use the oil from the tuna jar for extra flavor)
5ml (1 tsp) Sherry vinegar or red wine vinegar
2g (1/2 tsp) Flaky sea salt (like Maldon)
A pinch of cracked black pepper (optional)
Garnish/Sides
Crusty baguette or picos (Spanish breadsticks) for serving
Instructions
Slice the tomatoes into thick rounds, approximately 1cm (1/2 inch) thick.
Arrange the tomato slices in a single layer or slightly overlapping on a chilled white plate.
Scatter the thinly sliced red onions evenly over the tomatoes.
Carefully lift the tuna fillets from the oil, keeping them in large, whole pieces.
Place the tuna pieces prominently in the center of the plate on top of the onions.
Drizzle the olive oil and sherry vinegar evenly over the entire dish.
Sprinkle generously with flaky sea salt to draw out the tomato juices.
Serve immediately at room temperature with crusty bread to soak up the juices.
The Secret to Success
The red onions should be exceptionally crisp. To achieve this at home and remove any harsh "bite," soak the sliced onions in a bowl of ice water for 10 minutes, then pat them completely dry before serving. This ensures they provide a refreshing crunch rather than an overpowering aftertaste.
