Portuguese Tuna Vinaigrette
15 min
total
4
people
360
calories per serving
Ingredients
4 people
- 400 gTuna (canned, drained and flaked)
- 1 pcRed onion (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 2 pcHard-boiled egg (chopped)
- 50 gBlack olive (pitted)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Finely mince the red onion. Chop the flat-leaf parsley. We want a clean cut so the pieces remain distinct on the plate.
- 2
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
Add the onion, parsley, halved olives, and chopped hard-boiled eggs. Pour in the olive oil and red wine vinegar. Mix gently.
- 4
Let it rest in the fridge. The vinegar needs to penetrate the fish meat so the flavors balance out.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 24 hours in the refrigerator in an airtight container.
4.0
21 reviews
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