Salada de Atum

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 772
• Protein: 52 g
• Carbs: 88 g
• Fat: 25 g

Ingredients

• 320 g Tuna ( canned in brine, drained )
• 400 g White bean ( cooked and drained )
• 2 piece Egg ( hard-boiled )
• 1 piece White onion ( finely minced )
• 1 piece Flat-leaf parsley ( bunch, chopped )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Black-eyed peas ( drained and rinsed )

Instructions

1. Cook the eggs

   Plunge the eggs into boiling water for 9 minutes. Immediately place them under ice water to stop the cooking. Peel and coarsely chop.

2. Prepare the base

   Drain the white beans, black-eyed peas (feijão frade), and tuna. Flake the tuna with a fork, keeping nice chunks for texture.

3. Chop the aromatics

   Finely chop the onion and parsley. The onion should be almost transparent so as not to overpower the tuna.

4. Assemble and season

   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.

Chef's tips

• 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.

Storage

Can be kept for 48 hours in the refrigerator in an airtight container.