This salad can be served as a tapa or side dish, or as a light dinner or lunch. It improves as it sits, so should be made at least an hour (and up to a day) before you plan on serving it.Most home cooks and bars toss all of the ingredients together, which of course helps the flavors meld. Yet some high-end restaurants artfully arrange their top-quality tomatoes, tuna, olives and eggs on a plate and then sprinkle them with sea salt flakes and drizzle the olive oil over the top. This is a good option for luxury canned tomatoes and tuna, where you really want each ingredient to shine.The steps here are just basic guidelines, because it really doesn’t matter what you add first (or how much you add) to the bowl. Feel free to improvise as they do here in Murcia, as all of the quantities can be adjusted according to your preferences or what you have on hand.Serves 4-6
1/2 – 1 small onion,thinly sliced
1 (28-ounce) can good quality tomatoes,drained
1 (5-ounce) cantuna packed in olive oil,drained
1/2cupsmall black olives,such as Niçoise (see Notes
Extra virgin olive oilto taste (start with 2 tablespoons and add more as you like)
Soak the thinly sliced onion in a bowl of ice water for ten minutes to make it easier to digest. Drain and set aside.
Roughly chop the tomatoes (I do this right over the bowl) and place them in a large bowl along with their juice. Break up the tuna and add it to the bowl. Stir in the onions, chopped eggs and olives. Add salt to taste (I don’t tend to add much, since the tuna, tomatoes and olives already contain salt). Drizzle as much olive oil as you want over the salad and then toss everything together. Cover and chill for at least one hour before serving for the flavor to develop.
Remove the salad from the refrigerator at least 15 minutes before serving (depending on the season) so that it is not ice cold (which dulls the flavors). In fact, in the winter, I prefer to eat ensalada murciana at room temperature. Serve with plenty of bread for dipping.
The traditional olive used is a small, black (and brine-cured) Spanish variety called cuquillo. If you cannot find cuquillo olives, Niçoise olives are a good substitute.