Tuna Fish Salad

Name: Tuna Fish Salad
Yield: Serves 6–8
Cuisine: Spain
Ingredients: salt; freshly ground black pepper; 1 tsp chopped flat-leaved parsley; 1 green pepper, deseeded and chopped; 1 cucumber, peeled, deseeded and chopped; 12 oz / 340 g ripe tomatoes, peeled, deseeded and finely chopped; 1 lb / 455 g cooked tuna; sherry vinegar; extra virgin olive oil; 6 spring onions, trimmed and finely sliced, or 1 mild onion, peeled and finely sliced; 6 spring onions, trimmed and finely sliced, or 1 mild onion, peeled and finely sliced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Any cooked fish can be used in the same way. If fresh fish is not available, canned fish is a good standby. Look for fish canned in brine rather than in vegetable oil.

Ingredients

1 lb / 455 g cooked tuna
12 oz / 340

Europe
Spain
Pescatarian
Gluten-free
Mediterranean

Method

Flake the tuna into a bowl and carefully mix in the vegetables. Pour on olive oil and vinegar to taste, season, and stir in the parsley before serving.