Tuna Salad

Name: Tuna Salad
Prep time: 15 min
Cook time: 12 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Extra Virgin Olive Oil — 30 ml; Sherry Vinegar — 8 ml; Garlic — 1 clove; Fresh Parsley — 4 g; Sea Salt — To taste; Black Pepper — To taste; Romaine Lettuce — 1 head; Red Onion — ½; Cherry Tomatoes — 8; Tuna in Olive Oil — 114 g; Green Pimento-Stuffed Olives — 1 handful; Black Pitted Olives — 1 handful; Hard-Boiled Eggs — 2

This legendary Spanish salad from Madrid, known as ensalada de San Isidro, features a crisp bed of romaine lettuce topped with vibrant cherry tomatoes, thinly sliced red onion, flaked tuna, and a briny duo of green and black olives. Finished with protein-rich hard-boiled eggs and a zesty sherry vinaigrette, this simple yet deeply flavourful salad highlights the beauty of humble pantry staples, creating a refreshing, wholesome, and impressive meal.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 12 minutes

Servings: 2 to 4

Notes:

The romaine lettuce is preferred for its beautiful, crisp texture, but this salad is highly versatile, so feel free to use your favourite salad greens as a base.

Using high-quality Spanish tuna packed in olive oil significantly enhances the flavour of the dish; however, you can substitute this with tuna packed in water if you prefer a lighter profile, just be sure to drain it well before adding.

The sherry vinaigrette is the soul of the salad; prepare it first to allow the garlic, vinegar, and herbs to infuse fully, resulting in a more complex and balanced dressing that lifts all the other components.

For perfectly hard-boiled eggs, bring them to a boil in water, remove from the heat, and let them sit covered for 11 to 12 minutes; this reliable method ensures the yolks are fully set but remain tender.

While this salad makes for a fantastic main course when served with a crusty baguette, it is equally excellent as a refreshing side dish alongside grilled fish or other traditional Mediterranean fare.

Make Vinaigrette
Whisk together extra virgin olive oil, sherry vinegar, finely grated garlic, finely chopped fresh parsley, sea salt, and black pepper in a small bowl and set aside to develop.

Prepare Lettuce
Stack, roll, and slice the romaine lettuce into 2½ cm pieces, rinse under cold water, and dry thoroughly using a salad spinner or a clean kitchen cloth.

Assemble Base
Transfer the dried lettuce to a serving dish and arrange the thinly sliced red onion and cherry tomatoes evenly over the top.

Add Toppings
Scatter the flaked tuna, green pimento-stuffed olives, and black pitted olives over the salad, then arrange the halved hard-boiled eggs on top.

Dress and Serve
Season the assembled salad with a final sprinkle of sea salt and pepper, drizzle generously with the prepared sherry vinaigrette, and serve immediately.

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Ingredients

Vinaigrette

Extra Virgin Olive Oil	30 ml
Sherry Vinegar	8 ml
Garlic	1 clove
Fresh Parsley	4 g
Sea Salt	To taste
Black Pepper	To taste

Salad

Romaine Lettuce	1 head
Red Onion	½
Cherry Tomatoes	8
Tuna in Olive Oil	114 g
Green Pimento-Stuffed Olives	1 handful
Black Pitted Olives	1 handful
Hard-Boiled Eggs	2