Salada de Atum
25 min
total
4
people
770
calories per serving
Ingredients
4 people
- 320 gTuna (canned in brine, drained)
- 400 gWhite bean (cooked and drained)
- 2 pcEgg (hard-boiled)
- 1 pcWhite onion (finely minced)
- 1 pcFlat-leaf parsley (bunch, chopped)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gBlack-eyed peas (drained and rinsed)
Method
A rustic salad where meaty tuna meets firm legumes. Raw onion provides a sharp crunch, while red wine vinegar binds everything with a bold acidity.
- 1
Plunge the eggs into boiling water for 9 minutes. Immediately place them under ice water to stop the cooking. Peel and coarsely chop.
- 2
Drain the white beans, black-eyed peas (feijão frade), and tuna. Flake the tuna with a fork, keeping nice chunks for texture.
- 3
Finely chop the onion and parsley. The onion should be almost transparent so as not to overpower the tuna.
- 4
Mix all the ingredients in a salad bowl. Pour in the olive oil and vinegar. Season with salt and pepper. The salad should be shiny and well-coated.
Frequently asked questions
How do you get this dish right?
- Don't overmix or you'll turn the tuna into mush.
- Prepare it an hour in advance and keep it cold; the flavors will balance out.
How long does this dish keep?
Can be kept for 48 hours in the refrigerator in an airtight container.
4.9
30 reviews
Rate this recipe:
