Ingredients with Measurements:
- 2 large tomatoes, diced
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced
- 1 can of tuna, drained
- 1/2 cup of black olives, pitted and sliced
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the diced tomatoes, sliced red onion, green and red bell peppers, and diced cucumber.
2. Add the drained tuna and sliced black olives to the bowl.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with chopped fresh parsley.
15 minutes
Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 11g
- Protein: 12g
Substitutions for ingredients:
- Instead of canned tuna, you can use grilled chicken or shrimp.
- If you don't have black olives, you can use green olives or capers.
Variations:
- Add chopped hard-boiled eggs to the salad for extra protein.
- Use different types of bell peppers for a more colorful salad.
- Add chopped fresh mint or basil for extra flavor.
Tips and tricks:
- Make sure to drain the tuna well before adding it to the salad.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- This salad is best served fresh, but you can store leftovers in the fridge for up to 2 days.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra parsley and a lemon wedge.
Garnishes:
- Chopped fresh parsley
- Lemon wedges
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, rinse the olives before adding them to the salad.
Food safety advice:
- Make sure to wash all vegetables before using them in the salad.
- Store leftovers in the fridge and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Esqueixada is a traditional Catalan salad made with salt cod, tomatoes, onions, and peppers. This recipe is a variation of the original recipe that uses canned tuna instead of salt cod.
Flavor profiles:
- This salad is fresh and tangy with a hint of saltiness from the tuna and olives.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish
Taste: Tangy, Savory, Salty, Herbaceous, Citrusy