Salada de Atum

Salada de atum is a simple, classic Portuguese tuna salad. Tinned tuna is combined with onion, pepper, tomato and black olives, dressed with a light dressing of olive oil and white wine vinegar. Serve as a light lunch or as a filling starter, optionally with bread.

Serves: 4
Preparation: approx. 15 minutes
Cooking: approx. 0 minutes
Total time: approx. 15 minutes

Ingredients

• 2 tins of tuna (in water or olive oil), well drained
• 1 medium onion
• 2 eggs
• 1 red pepper
• 2 tomatoes
• a handful of black olives, pitted
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• salt, to taste
• freshly ground black pepper, to taste

Preparation

• Boil the eggs in boiling water for about 8–10 minutes until hard-boiled.
• Drain, rinse under cold water and leave to cool.
• Peel the eggs and slice them.
• Drain the tuna well in a sieve.
• If you like, loosen the tuna slightly with a fork, but not into a paste.
• Peel the onion and finely chop it.
• Wash the pepper, remove the membranes and seeds and cut the flesh into small dice.
• Wash the tomatoes, remove the membranes if you like, and cut them into wedges or large pieces.
• Pit the black olives (if needed) and halve them.

Method

1. Mix the salad
   Put the drained tuna in a large bowl. Add the finely chopped onion, the diced pepper, the tomato wedges and the halved olives.
2. Make the dressing
   In a small bowl, mix the extra-virgin olive oil with the white wine vinegar. Season to taste with salt and freshly ground black pepper.
3. Add the dressing
   Pour the dressing over the tuna salad. Mix gently so all the ingredients are coated, while the tuna still remains somewhat in pieces.
4. Finish the salad
   Arrange the egg slices on top of the salad or around the edge of the dish.
5. Serve the salad
   Serve the salada de atum straight away, or let it rest briefly (10–15 minutes) in the fridge so the flavours can mingle. The salad is delicious as a light lunch with crusty bread, or as a starter on a bed of simple leaf salad. If you like, add a little extra olive oil or pepper at the table.