Tuna and Tomato Salad is the best summer salad, hands down. Garden tomatoes with a couple of little extra ingredients and you've got a quick and easy lunch.
Not only is the Tuna and Tomato Salad easy to make but it's healthy and a lunch. In fact, store the dressing for this Tuna Tomato Salad separate and you could make this a take to work lunch.
Try my other salads like Mom's Italian Potato and Tomato Salad, Bocconcini Tomato Salad, or find something in this collection of 12 Healthy Salad Bowl Recipes.
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You can make this tuna tomato salad any time of the year. But, it is so much better in the summer or with tomatoes vine ripened right from your garden.
If you don't have tomatoes in your garden, no problem! Tomatoes are a staple at any market, just pop down to the market and get a couple for your salad.
Growing up, my parents always planted their own vegetable garden. To this day, they still do. They had an abundance of tomatoes and always made tomato salads. This recipe was inspired by my mother's traditional tomato salad and goes well with my recipe for Zucchini Fritters or my recipe for One Pan Sausage, Potatoes, and peppers.
Why You'll Love this Salad
- quick and easy to make
- makes a great take to work cold lunch
- refreshing meal that keeps you hydrated
- covers all the food groups for a lunch that's healthy and packed with protein
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Ingredients
You don't need many ingredients to make this salad, but here is what I used:
- Vine Ripened Tomatoes
- Capers
- Red Onion
- Canned Chunk Tuna
- Olive Oil
- Red Wine Vinegar
- Oregano
- Ground Pepper
- Water
See recipe card for quantities.
How to Make Tuna and Tomato Salad
Slice your onions and soak them in water. This step tames the bite. Chop your tomatoes into bite sized pieces.
Combine olive oil and balsamic vinegar, salt, oregano and ground pepper. Mix Well.
Place the tomato in a bowl and top with the tuna, onions, dressing and capers. Mix well and enjoy!
Storage
Once you have assembled your salad, it's best to consume it as these ingredients don't stand up well to storing. The acidity from the vinegar will wilt the tomatoes and cook them to a mush.
Top tip
One trick I learned is that when you cut onions, cut them with the core face down on the cutting board. That way less of the onion fumes make contact with your eye and make you tear up.
Substitutions and Variations
This Tomato Tuna Salad seems so simple. But with a few adjustments, you can change it up so that it never gets boring.
- Cucumber - add cucumber and make this a tomato cucumber salad with tuna.
- Peppers - add green peppers for some crunch or add chili peppers for a little bite.
- Olives - add calamata olives for a salty taste.
- Herbs - add parsley or cilantro for an aromatic salad
Add anything you like to wow this salad up.
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Equipment
Equipment can have a big impact on how a recipe turns out. Lucky for you that this Tomato and Tuna Salad recipe doesn't require a lot of equipment.
As long as you have a good cutting board and a knife, you are all set. Some good olive oil and red wine vinegar also comes in handy.
Other Recipes that don't require cooking:
Recipe Details
Tuna and Tomato Salad
https://easyhomemaderecipes.caEquipment
Ingredients
- 2 tomatoes small to medium
- 4 oz tuna canned, chunks
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or any vinegar
- ¼ red onion sliced
- ½ cup water
- 2 tbsp capers
- ¼ teaspoon dried oregano
- salt and pepper to taste
Instructions
- Slice onions and soak in water.
- Slice tomatoes and place in a salad bowl
- Place Tuna on top and add onions. Discard water.
- In a small bowl mix the oil, vinegar, salt, pepper, and oregano.
- Drizzle dressing over salad.
- Sprinkle capers on top.
- Mix and enjoy immediately.
Notes
Top tip
One trick I learned is that when you cut onions, cut them with the core face down on the cutting board. That way less of the onion fumes make contact with your eye and make you tear up.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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