Portuguese tuna salad (Salada de atum)

Portuguese Tuna Salad is a simple yet vibrant dish that combines canned tuna with fresh vegetables, olives, and a zesty olive oil dressing. This salad reflects Portugal’s love for quality seafood and Mediterranean ingredients.

Whether served as a light lunch, dinner, or even a side dish, its balance of textures and flavors makes it both refreshing and satisfying. Pair it with crusty bread or boiled potatoes for a complete meal.

Ingredients:

• 2 (5-ounce) cans of good-quality tuna in olive oil, drained
• 2 medium tomatoes, diced
• 1 small red onion, thinly sliced
• 1 small cucumber, peeled and chopped
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 cup black olives or Portuguese cured olives, pitted and halved
• 2 hard-boiled eggs, sliced or quartered
• 1/4 cup fresh parsley, chopped
• 2 tablespoons white wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Drain the tuna and flake it into bite-sized pieces with a fork.
2. Dice the tomatoes, slice the red onion thinly, chop the cucumber, and drain the chickpeas.
3. In a large serving bowl, combine the tuna, tomatoes, red onion, cucumber, chickpeas, and black olives.
4. Add the fresh parsley for a burst of color and flavor.
5. In a small bowl, whisk together the olive oil, white wine vinegar, oregano, salt, and black pepper.
6. Taste and adjust seasoning as needed.
7. Drizzle the dressing over the salad and gently toss everything to combine, ensuring the vegetables and tuna are evenly coated.
8. Top the salad with the sliced or quartered hard-boiled eggs.
9. Serve immediately with crusty bread or boiled potatoes, if desired.
10. You can also chill the salad for 30 minutes to let the flavors meld.