Talking Tuna: Quick & Delicious Bites
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Tuna salad is a go-to favorite when you’re craving something quick, delicious, and satisfying—perfect on its own or tucked into a sandwich. But in Europe, especially across the Iberian Peninsula of Spain and Portugal, canned tuna is treated a little differently.
There, it’s elevated into something more refined and versatile, often served as a beautiful first course or simply spooned over toast for an effortless afternoon bite. This version is a fresh take—still comforting, but far from ordinary.
The key to making it truly shine is using high-quality tuna. Look for Spanish or Portuguese varieties like Bonito del Norte (Albacore) or Ventresca (the prized belly cut), packed in olive oil. You can usually find them at well-stocked grocery stores—and trust me, it makes all the difference.
Spanish Tuna Salad (Serves 6)
- 1 TB Dijon
- Zest of 1 Lemon and Juice of a Lemon, (1 – 2 TB)
- 1/3 Cup Extra Virgin Olive Oil
- 1 Tsp Honey
- Sea Salt and Freshly Ground Pepper
- 2 (5 OZ) Cans Tuna, packed in oil
- ½ Cup Thinly Sliced, Green Parts Only, Green Onions,
- 1 Cup Red Grapes, halved
- 1 Cup Toasted Walnuts
- 1 Cup Chopped Hearts of Palm or Water Chestnuts
- 1 Cup Chopped Parsley
Step One Add the Dijon, zest, juice, oil and honey to a jar and shake well. Season to taste with salt and pepper.
Step Two Drain the cans of tuna and place in a bowl. Add the green onions, grapes, walnuts, hearts of palm and parsley. Drizzle in the dressing starting with half and add as you would like. Serve as a salad, with lettuce leaves, bread, crackers or as sandwich.
🍷Wine with Spanish Tuna Salad? A crisp, dry and delicious Albarino is the perfect match for this this yummy salad. The bright acidity cuts through the dressing and makes the grapes, prasley and walnuts shine!