Tinned fish is “in” for a reason – it’s crazy good. Locate some ripe tomatoes, white onion and open a can or jar of tuna conserva and build the best Spanish salad you’ll ever have. Grab a piece of bread to soak up all the juices while sipping on a crisp Verdejo. Olive oil-packed tuna belly and peak season tomatoes are the keys to this no-fuss, no-cook salad.
Servings: 4 peoplePrep Time: 20 minTotal Time: 20 min
• 1pk Campari Tomatoes• 1ea Tuna Conserva Tin• .25C Spanish Onion, Julienne & Rinsed• 1oz Olive Oil• Kosher Salt; to taste• Maldon Sea Salt; to taste• Black Pepper, Fresh Cracked; to taste• Parsley Leaves
• Cut the Campari Tomatoes in half and place in a bowl.• Add the Olive Oil and Salt and toss to coat evenly. Allow to marinate for 15 minutes before using.• After 15 minutes, add the Onions and gently toss.• Using a spoon, arrange the mixture in a flat bowl.• Gently arrange the Tuna Belly Conserva on top of the tomato/onion mixture.• Finish the salad with Parsley Leaves, Maldon Sea Salt and fresh Crack Black pepper.
Note: You can make this salad ahead of time. Just refresh with Olive Oil. But this salad is best when made to order.
• Campari Tomatoes• Albo Tuna Belly Conserva• Spanish Onion• Garcia de la Cruz Olive Oil• Kosher Salt• Maldon Sea Salt• Black Pepper• Parsley Leaves
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