Name: Tuna Tomato Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 can Tuna (packed in olive oil); 2 Tomatoes (large tomatoes, or any assortment of ripe seasonal tomatoes); 1/4 Onion (thinly sliced and soaked in ice water); Basil; Olive oil; Balsamic vinegar; Salt; Black pepper

One of the simplest and best salads of summer is a simple tomato salad. They’re perfect to make when tomatoes are at their peak and take minimal effort. This version is a slight twist on my tomato and onion salad. Same base salad, but this version had some tinned tuna added in. I like this as a lunch, the added tuna makes it substantially more filling, and the whole salad can be put together in less than 10 minutes.

And, you can also swap in the tuna for canned sardines or even a few anchovy fillets. All very delicious options. Or, add in some cucumber like my cucumber and tomato salad for a slight variation. Totally up to you. Now onto the recipe…

One of the simplest and best salads of summer is a simple tomato salad. They are perfect to make when tomatoes are at their peak and take minimal effort.

tuna tomato salad with canned tuna in oil

Ingredients You’ll Need

Tomatoes: Use whatever is ripe and in season—heirloom, cherry, or a mix of colorful varieties all work perfectly.
Tuna: Get a good can of oil packed tuna. I like the white tuna I used for this recipe, but any good can of tuna works. You can also swap in some canned sardines or even a few anchovy fillets if you wanted.
Onion: A small amount of thinly sliced onion adds sharpness. Soaking it in ice water helps mellow the bite. I used a white sweet onion here, but a red onion, or even a shallot are great options.
Fresh basil: Sweet basil pairs perfectly with the tomatoes and tuna. Parsley would also work.
Olive oil & balsamic vinegar: Use good-quality olive oil and a splash of balsamic for dressing the salad. You could also swap in red wine vinegar.
Salt & pepper: Flakey salt and fresh ground black pepper are great here.

How to Make Tuna Tomato Salad

Soak the onion
Thinly slice your onion and soak it in ice water for 5–10 minutes. This helps reduce its sharp bite and mellows out the flavor a bit.
Chop the tomatoes
Chop your tomatoes into large, bite-sized chunks or wedges. Arrange them on a serving platter and season generously with salt to draw out those juices.
Add your onion and basil
Drain the sliced onion and scatter it over the tomatoes. Add some freshly cracked black pepper and scatter over the fresh basil leaves.
Add The tuna
Open your can of tuna and gently flake it over the salad. Try not to break it up too much—you want nice chunky pieces. And, if it is packed in good oil, you can add a little drizzle of that over the salad as well.
Dress it up!
Dress the salad with olive oil and some balsamic vinegar. Enjoy!

Variations and Substitutions

This canned tuna salad with tomatoes is very adaptable. Here are a few of my fave variations:

Swap the tuna: Use canned sardines or anchovies for a brinier, saltier flavor.
Want to make it vegan? Use a handful of capers instead of the tuna.
Add some crunch: Toss in diced cucumber or make some homemade croutons to add in.
Make it Mediterranean: Add olives, capers, or artichoke hearts. Yum!
Turn it into a meal: Serve over arugula or mixed greens, or pair with pasta for a more filling option.

FAQs

Can I use tuna packed in water instead of oil?

Sure. The tuna in olive oil adds a lot more flavor and I prefer the texture. Use what you have and what you like! If you’re using water-packed tuna, give it an extra drizzle of olive oil before serving.

Can I make this salad ahead of time?

The salad only takes a few minutes to put together, but you can prep the onions and salt the tomatoes in advance. Add the tuna, oil, and vinegar just before serving.

More Recipes to Try:

Cucumber and Tomato Salad – This easy cucumber and tomato salad is the summer side you’ll make on repeat. Juicy tomatoes, crisp cucumbers, fresh basil, and red onion tossed in olive oil and vinegar. Perfect with grilled chicken, fish, or just crusty bread.

Tomato and Onion Salad – A simple and delicious tomato and onion salad recipe made with ripe tomatoes, thinly sliced onion, basil, olive oil, and balsamic. Such a good summer salad!

Octopus Salad with Potatoes and Olives – This octopus salad with potatoes and olives is ready in minutes thanks to canned octopus. Tossed with lemon, parsley, capers, and olive oil, it’s a light Mediterranean lunch or easy starter.

Pane e Pomodoro with Anchovies – Pane e pomodoro is proof that the simplest ingredients make the best dishes. Toasted bread, ripe tomatoes, and this version is topped with white anchovies (boquerones). So easy, quick, and absolutely delicious!

Panzanella Salad – This classic Italian panzanella salad with tomatoes, cucumbers, and a red wine vinegar anchovy dressing is the ultimate way to use day-old bread. A must-make bread salad for summer.

Tomato Tonnato – The classic Italian tuna sauce served with tomatoes, fried capers, and crispy breadcrumbs.

Sardine Toast – Spicy piri piri sardines on garlic-rubbed sourdough with cultured butter, shaved fennel, fresh parsley, and lemon. This sardine toast recipe is fresh, briny, and buttery in all the best ways.

Pink Crab Caesar Salad – Make this stunning pink radicchio and crab caesar salad with radicchio, blood orange dressing, and crispy pumpernickel croutons. A vibrant twist on a classic that’s perfect for Valentine’s Day!

Shaved Brussels Sprout Caesar Salad – This shaved Brussels sprout caesar salad is crisp, creamy, and packed with flavor! Tossed in a tangy lemon caesar dressing, topped with toasted panko and parmesan—perfect for a side or light meal.

Did you make this Tuna Tomato Salad?

Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!

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