Ensalada de Tomate con Ventresca de Atún Spanish Style Tomato and Ventresca Tuna Salad Recipe
Ingredients
- 1 pound (450g) ripe beefsteak tomatoes
- Coarse sea salt such as Maldon or fleur de sel
- 3 ounces (85g) olive oil-packed ventresca tuna (from one 3.88-ounce (110g) can), drained and gently flaked into 2-inch pieces (see notes)
- 1 ounce (30g) quick-pickled onions or shallots, sliced pickled ramps, rapid-pickled onions, or thinly sliced raw onion (see notes)
- 3 tablespoons (45ml) extra-virgin olive oil (see notes)
- Crusty bread, for serving
Instructions
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