Tuna and Tomato Salad

When I lived in Spain I felt like the Spanish put tuna on everything.  It appears on pasta, on salad, in empanadas, on bread, on pizza, in lasagna and croquets.  Over time I did learn to appreciate tuna and now I have a special fondness for a good tuna salad.  I think one of the things that made me appreciate tuna much more was that most of the tuna served on salads was tuna packed in olive oil, not water.

You can read a little more on tuna packed in olive on on this post by Scordo I found as well as a list of some recommended brands.  My favorite is Ortiz and the Genova brand you can get at Costco.  Tuna packed in olive oil is more expensive than tuna packed in water, but is DELICIOUS, and worth the splurge.  It also makes for a very filling and tasty meal.  And you can feel good about yourself because you are getting your omega-3 fatty acids that help your brain.

Anyway, this salad can be made with or without greens and eaten alone or with yummy baguettes, or crackers.   Apart from cutting tomatoes, it is quick to prepare and does well on picnics.

Tuna Salad with Tomatoes
Serves 1 as a main dish or two as a snack.

1 can of tuna packed in olive oil.
1 tomato or any sort, or a handful of cherry tomatoes.  Make sure they are deliciously ripe and sweet.
Balsamic vinegar (2-3 Tbs?)
Freshly ground pepper and salt to taste.  I like a healthy dose of salt to contrast the tomatoes and balsamic vinegar.

I must admit that I drain some of the olive oil from the can.  I know I just talked about the deliciousness of tuna in olive oil and while I appreciate the flavor, I don't appreciate all of the actual oil.  So I usualy drain some out.  Next, gently break up the tuna and cut up the tomatoes and put them into a bowl. Grind pepper and sprinkle salt over the top.  Add enough balsamic vinegar to coat the tuna and tomatoes and mix gently so you don't get a mash of tuna/tomato stuff.

Serve on top of salad, eat with a spoon, or spoon onto fresh bread. Enjoy!