This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Soft and fair goes far."
This recipe is so deceptively simple and at once complex. It was served to me by Chef Luis at the Bodega Garmendia in Spain for lunch and is a staple of Spanish kitchens. The tomatoes are sweet and tart, there's a bit of bite from the onion, savory tuna with the fruity olive oil. Just the sprinkle of salt and pepper finishes it off. It just tastes like a hot summer day in Spain: with a bowl of chilled pea soup and a crust of bread, you're there (then time for a siesta).
Servings: 2 | Serving size: 1 salad
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|2 medium||ripe tomatoes (thickly sliced horizontally)|
|1/4 small||red onion (thinly sliced)|
|1||6 ounce cans light tuna packed in water (drained)|
|2 Tbsp||olive oil|
|1 Tbsp||balsamic vinegar|
|fresh ground black pepper (to taste)|
Arrange the tomatoes on a plate. Top with the sliced onion.
Place small amounts of tuna on top of the tomatoes and onions.
Sprinkle the salt over the salad and then drizzle with oil and vinegar. Top with black pepper to taste. Serve.
Serving size: 1 salad
|Calories 241||Calories from Fat 127|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||5%|
|Vitamin A 11%||Vitamin C 16%|
|Calcium 2%||Iron 9%|
|Vitamin K 13 mcg||Potassium 391 mg|
|Magnesium 33 mg|