Portuguese Tuna Vinaigrette

A sharp and bright tuna salad where red wine vinegar cuts through the richness of the fish. Fresh herbs bring color and lightness to this classic Portuguese tavern appetizer.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 360
• Protein: 28 g
• Carbs: 6 g
• Fat: 25 g

Ingredients

• 400 g Tuna ( canned, drained and flaked )
• 1 piece Red onion ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 2 piece Hard-boiled egg ( chopped )
• 50 g Black olive ( pitted )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Chopping aromatics

   Finely mince the red onion. Chop the flat-leaf parsley. We want a clean cut so the pieces remain distinct on the plate.

2. Preparing the tuna

   Drain the tuna and flake it with a fork in a mixing bowl. The pieces should remain chunky, do not turn it into a mash.

3. Assembly and seasoning

   Add the onion, parsley, halved olives, and chopped hard-boiled eggs. Pour in the olive oil and red wine vinegar. Mix gently.

4. Chilling

   Let it rest in the fridge. The vinegar needs to penetrate the fish meat so the flavors balance out.

Chef's tips

• Prepare it 1 hour in advance so the onion loses its bite and softens in the vinegar.
• Use high-quality olive oil; it should coat the tuna without masking its flavor.

Storage

Keeps for 24 hours in the refrigerator in an airtight container.