In summer, the queen of salads at home is this recipe for onion marinated in oil and vinegar, which we accompany with tuna . This is not tuna with onions, a recipe in which the proportion of tuna is greater than that of onion.
I'm not lying when I tell you that in summer we always have a container of onion in oil in the fridge, and we make this recipe very often, if not every day - when it's not a first course it's a starter, and if not it's our dinner or a snack - it's so light and refreshing!
The important thing is that the onion is tender and soft, so I'll leave you with my ritual to marinate it and make it perfect and ready to mix with the tuna.
Laura Ashley bowls and Pallarès chef's knife
Ingredients
To marinate the onion:
- Spring onions (quantity to taste)
- Water
- White wine vinegar
- Olive oil
- Salt
For the onion and tuna salad:
- Marinated onions
- Tuna or bonito
- Modena vinegar
Preparation
We marinate the onions:
- Remove the ends of the onions and cut them vertically. Then cut them into thin slices, either using a mandolin or a sharp knife.
- We rinse the onion in water and drain it several times. We leave it in a container covered with water and a good amount of wine vinegar (a very generous splash).
- After a few hours, we put it in water again, and then we leave it in water with vinegar again, but with less water.
- We remove the water again, without rinsing it, and leave it in the container with a generous splash of oil and add salt. We mix and store it in the refrigerator.
We prepare the salad:
When you want to enjoy the salad, take the amount of onion you want and add the tuna or bonito. Apply a dash of oil if you see fit and add a dash of Modena vinegar.
Enjoy!
Pallarès Chef's knife and fork and Galo Mercadé oiler
Grades
- You can prepare the salad with the tuna a little before the meal and leave it in the fridge so that it stays fresh, but I don't recommend it for purely aesthetic reasons: as time goes by, the tuna loses its beautiful colour and darkens, especially if it absorbs the Modena vinegar. That's why I usually prepare it just before eating it.
- To serve it, you can use a bowl (I used the ones from Laura Ashley ) or a coloured ceramic plate - as it is a very light salad, it will really look great on coloured plates.
