In summer, the queen of home salads is this recipe of onion marinated in oil and vinegar, which we pair with tuna. This is not tuna with onions, a recipe where the proportion of tuna is higher than the 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 super often, if not every day - when it's not a first course it's a little starter, and if not it's our dinner or a snack - it's incredibly light and refreshing!
The important thing is that the onion is tender and soft, so I'll leave you my ritual to marinate it so it turns out great and ready to mix with the tuna.
Laura Ashley bowls and Pallarès chef's knife
Ingredients
To marinate the onion:
- Tender onions (amount to taste)
- Water
- White wine vinegar
- Olive oil
- Salt
For the onion and tuna salad:
- The marinated onions
- Tuna or bonito
- Balsamic vinegar of Modena
Preparation
We marinate the onions:
- We remove the ends of the onions and cut them vertically. Then we slice them thinly, either with a mandoline or a sharp knife.
- We run the onion under water and drain several times. We leave it in a container covered with water with a generous amount of white wine vinegar (a very generous splash).
- After a few hours, we rinse again, and leave in water with vinegar again, but with a lower proportion of water.
- We drain the water again, without rinsing, and leave in the container with a very generous drizzle of oil and add salt. Mix and store in the fridge.
We prepare the salad:
When we want to enjoy the salad, we take the amount of onion we want and add the tuna or bonito. We drizzle some oil if we find it necessary and add a dash of Balsamic of Modena.
Enjoy!
Chef Knife and fork Pallarès and Galo Mercadé oil cruet
Notes
- You can prepare the salad with the tuna a little before the meal and leave it in the fridge so it's all fresh, but I don't recommend it purely for aesthetic reasons: as the hours pass, the tuna loses its nice color and darkens, especially if it absorbs the Balsamic of Modena. That's why I usually prepare it shortly before eating it.
- To serve it, you can use a bowl (I used the Laura Ashley ones) or a ceramic plate in the color - being a very light salad, it will really stand out on colored plates.
