Spanish · Lunch
Tomato and Tuna Salad
Chunks of seared fresh tuna sit over ripe tomato wedges, red onion, and cucumber, dressed with olive oil, sherry vinegar, and torn basil. Salted capers and shaved manchego add sharpness and brine, echoing coastal Spanish tapas plates built around fresh tuna and market tomatoes.
$8
12 minsPrep
5 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
432Calories
42.1gProtein
24.9gFat
11.8gCarbs
6.4gSugar
3.1gFiber
623mgSodium
123mgChol
6.1gSat Fat
1150mgPotassium
210mgCalcium
2.4mgIron
10.2mcgVitamin B12
24mgVitamin C
low-carb
protein-rich
low-calorie
mediterranean
all-time-classics
quick-lunch
Instructions
1
Prep
Pat the tuna steak dry, season both sides with salt and pepper. Slice the red onion and cucumber thinly.
2
Sear
Heat 1 tbsp olive oil in a skillet over high heat until shimmering. Sear the tuna 1–2 minutes per side until browned outside and pink inside.
3
Build
Arrange tomato wedges, red onion, and cucumber on a plate. Scatter capers over top. Rest tuna 2 minutes, then slice against the grain and lay over the salad.
4
Plate
Whisk remaining 1 tbsp olive oil with sherry vinegar. Drizzle over salad, shave manchego on top, scatter torn basil to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh tuna steak
- 22 medium tomato (about 150g)
- 11 red onion (about 40g)
- 11 cucumber (about 75g)
- 4 tbsp4 tbsp olive oil, divided
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp2 tbsp capers, drained
- 1.4 oz40g manchego cheese
- 12–16 fresh basil leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
