Portuguese tuna salad (Salada de atum)

Salada de atum is the Portuguese pantry at its most efficient: good canned tuna — a national institution, and one of the things Portugal genuinely does better than anyone — with tomatoes, cucumber, chickpeas, olives and boiled eggs under an oregano vinaigrette.

This is real summer-lunch food on the Portuguese coast, thrown together in fifteen minutes and eaten outside with bread or boiled potatoes. The chickpeas make it a complete meal; the olives make it taste like home.

One rule: buy the best tuna in olive oil you can find. Portuguese and Spanish brands from the conserveiras are worth every cent — this salad has nowhere for mediocre tuna to hide.

Salada de Atum Recipe

Prep time: 10 minutes · Cook time: 10 minutes (for the eggs) · Total: 20 minutes · Servings: 4 · Calories: ~189 per serving

Ingredients

• 2 cans (5 oz each) good-quality tuna in olive oil, drained
• 2 medium tomatoes, diced
• 1 small red onion, thinly sliced
• 1 small cucumber, peeled and chopped
• ½ cup canned chickpeas, rinsed and drained
• ¼ cup black or Portuguese cured olives, pitted and halved
• 2 hard-boiled eggs, sliced or quartered
• ¼ cup chopped fresh parsley
• ¼ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper

Instructions

1. Flake the drained tuna into bite-sized pieces.
2. Combine the tuna, tomatoes, onion, cucumber, chickpeas and olives in a large bowl, and add the parsley.
3. Whisk the olive oil, vinegar, oregano, salt and pepper into a dressing. Taste and adjust.
4. Drizzle over the salad and toss gently to coat.
5. Top with the boiled eggs and serve with crusty bread or boiled potatoes — or chill 30 minutes to let the flavors settle in.

Recipe Notes

• Portuguese canned tuna (or sardines, for the adventurous) elevates this from good to memorable.
• Roasted red peppers or green beans are common and welcome additions.
• It keeps a day in the fridge and makes an excellent sandwich filling tomorrow.