I was going to name this recipe "vacation salad" because the first time I made it was on vacation. Instead, I have chosen a more literal route, which is fine. I'm not going to overthink it. Similar to the zucchini and rice salad, it’s comprised of ingredients that you can find at many markets in the summer. Each element is as distinct in texture and flavor as the next. The fudgy egg yolks get a little pickle-y, the tomatoes release a fragrant pool perfect for a bread sponge, and the tuna is tuna! It's the best.
Since it's a relatively simple salad, the quality of each ingredient is critical. If you're able, buy produce locally to shrink the time between harvest and eating, which typically means better flavor and nutritional content. In this article by Mark Schatzker, he writes that "what makes a tomato nutritious also makes it delicious." Yes. Nutrients and taste are tied together in a beautiful knot.
When I entered the main ingredients for this recipe into my Google search bar, I was pleased to find a similar salad alive and well in Murcia, Spain. I have never been to Murcia, but I don't need to travel to take a flavor vacation, and neither do you!
WHAT WE'RE LEARNING
The quality of the ingredients in this recipe is pretty essential to its success. Go for local tomatoes when possible. If you have access to local heirlooms, maybe sweet little Sungolds, wonderful!
Hardboiled eggs are easy! Cautiously lower eggs into gently boiling water and cook for 10 minutes. Transfer the eggs to an ice bath, and allow them to cool slightly. Peel and enjoy.
Salting your salad ingredients ahead of time brings out an amazing amount of flavor. Even a little sprinkle and a few minutes makes a big difference.
TOMATO, TUNA, AND EGG SALAD
SERVES 4
½ small red onion, thinly sliced
2 pounds tomatoes, I like to use a mix of fat heirlooms and a pint of cherry tomatoes
3 eggs, hard-boiled and peeled
Sea salt and freshly ground pepper
2 tablespoons sherry vinegar
1 tablespoon honey
1 jalapeño, seeded and finely diced
3 tablespoons extra-virgin olive oil
1 can of the finest tuna you can find, about 4-5 oz depending on the brand, drained
10 mint leaves, julienned or torn
In a small bowl, add the sliced onions and cover with cold water. Set aside. Slice the tomatoes into wedges and halves, and arrange on a platter. Quarter the eggs and place them on the platter with the tomatoes. Sprinkle with a good dusting of salt and freshly ground pepper. Leave both to relax while you make the dressing.
In a small bowl, whisk together the vinegar, honey, and jalapeño. Season with salt and pepper. Whisk in the olive oil. Set aside.
Drain the onions. Scatter the onions and pieces of tuna over the salad. Spoon the vinaigrette over the salad. Toss gently to coat and garnish with mint leaves.
Keep reading with a 7-day free trial
Subscribe to FOODSTAR to keep reading this post and get 7 days of free access to the full post archives.