When tomatoes are ripe, juicy, and plentiful, this Heirloom Tuna Tomato Salad highlights their sweet and savory flavors with some really nice canned tuna and quick marinated onions. A light vinaigrette ties it all together for a super simple, summary and quick meal.
Why This Works
- Freshness — vibrant heirloom tomatoes provide juicy sweetness and acidity that lifts the flavor of canned tuna.
- Minimal fuss — no cooking required and no heavy dressings
- Versatile — works as a light lunch or dinner on its own or as a side salad alongside a main dish
Pair this salad with a beans and greens, easy sauteed rockfish, or a fresh fig and beet salad.
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Ingredients
You can probably improvise a version of this salad on your own, but sometimes it helps to have a reference. These are the flavors I found to work well with the two main ingredients: tomatoes and canned tuna.
- Fresh Tomatoes - They don't have to be heirloom, but they should taste great on their own when you take a bite.
- Canned Tuna packed in oil - Use the best quality you can find, such as Bonito del Norte from Spain.
- Vinegar - To go with the Spanish theme, I prefer sherry vinegar for this salad, but you could also use red wine, apple cider, or rice vinegar.
See recipe card for quantities.
Bonito del Norte (the best canned tuna)
What makes Bonito del Norte, the canned tuna from Spain, so special:
- Line-caught in the Cantabrian Sea — harvested during peak season for peak flavor.
- Naturally tender, flaky texture — noticeably softer and silkier than standard canned tuna.
- Delicate, mild taste — no metallic or fishy notes; pairs perfectly with ripe tomatoes and good olive oil.
- Packed in high-quality olive oil — preserves moisture and richness, making it ideal for no-cook dishes.
- Considered the premium choice in Spanish conservas — often used in tapas, salads, and simple cold preparations where quality matters.
Use it if you can find it or another high quality canned tuna packed in oil.
Instructions
- Marinate the onions - Slice onion. Mix with coconut sugar, vinegar, and salt. Set aside to marinate.
- Prep your tomatoes. Rinse and dry the heirloom tomatoes. Cut into thick slices, wedges, or chunks. Arrange them loosely in a shallow bowl or platter.
- Add tuna & onion. Scatter the drained tuna over the tomatoes, gently breaking into bite-sized pieces. Add the marinated onions.
- Dress the salad. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, and salt. Drizzle evenly over the salad.
- Season and serve. Sprinkly on some freshly ground black pepper and parsley leaves before serving.
Variations
- Fresh tuna variation: If you have fresh tuna steaks, season lightly with salt and pepper, pan-sear or grill quickly to medium-rare (about 1–2 min per side depending on thickness), let rest, then slice and arrange around the tomatoes.
- Add some greens: A handful of arugula or spring mix underneath the tomatoes for more a traditional green salad.
- More Mediterranean: Add chopped cucumber, a few roasted red pepper strips, or marinated olives for an even fuller flavor profile.
- More protein: Sprinkle on some canned, drained chickpeas.
- Bruschetta: Serve over a toasted slice of crusted bread. All the juices will drip down into the bread and squeeze out when you bite it!
- Panzanella: Toss the salad with large chunks or cubes of toasted bread. The tomato juices will soften it, and it will be just like the Italian classic salad without cheese.
FAQ
What is the difference between heirloom tomatoes and regular tomatoes?
Heirloom tomatoes are open-pollinated, prized for their complex, intense flavor, and fun color combinations.
Is it better to use olive oil-packed or water-packed tuna?
For a premium, Mediterranean-style salad, oil-packed tuna is better, since the olive oil adds richness, moisture, and a depth of flavor that complements the tomatoes. Water packed tuna tends to need a heavier dressing like mayo to help flavor it.
Make Ahead Tips
If you prep the salad ahead, keep the dressing separate until just before serving so the tomatoes don’t get soggy.
Cut the tomatoes just before serving, otherwise they will bleed liquid. They also don't taste as good if they've been refrigerated.
Recipe
Heirloom Tomato & Tuna Salad (with canned tuna)
Ingredients
Marinated Onions
- ¼ ea large onion sliced about ¼" thick
- 1 Tb sherry vinegar or light colored vinegar of your choice, such as red wine, apple cider, or rice vinegar
- ½ teaspoon salt or 1 teaspoon kosher salt
- ½ teaspoon coconut sugar or sweetener of choice
Salad
- 1 lb ripe heirloom tomatoes
- 10 oz canned tuna packed in oil
Vinaigrette
- 2 Tb extra virgin olive oil
- 1 Tb sherry vinegar or light colored vinegar of your choice
- 2 teaspoon chopped parsley
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt or ½ teaspoon kosher salt
- ¼ teaspoon coconut sugar
Optional Garnish
- parsley leaves
- freshly ground black pepper
Instructions
Marinated Onions
- Mix together the onion, vinegar, salt and coconut sugar. Some of the salt and sugr granuales might not dissolve right away, and that is ok.
- Let sit while the rest of the salad is prepared.
Salad
- Remove the stem end of the tomato with a paring knife. Slice into wedges or sliced. Arrange on a serving platter.
- Drain the canned tuna packed in oil. (You can reserve the oil if you'd like to use if for the viniagrette.) Break the tuna into chunks and arrange on the serving platter with the tomatoes.
Vinaigrette
- Whisk together the vinaigrette ingredients - olive oil, vinegar, mustard, parsley, salt, and sugar. Drizzle over the tomatoes and tuna.
- Sprinkle on parsley leaves and black pepper is using. Drizzle over the tomatoes and tuna. Serve immediately.
Notes
- This serves 4 as a small appetizer for sharing or 2 as a main course.
- This does not take well to being prepared ahead, since the tomatoes will leach liquid as they sit with the salt. Best to prepare the vinaigrette and marinated onions ahead of time, but assemble everything just before serving.
- Tomatoes generally don't like the fridge, since the cold affects their texture. Leave tomatoes on the counter until ready to eat.
Nutrition
Fortune Cookie
It is never too late to be what you might have been.
George Eliot, 19th century English novelist
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