Spanish Tuna Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cans tuna in oil
- 5 tablespoon balsamic vinegar, lighter
- 1 tablespoon tomato and pepper pulp
- 1 tablespoon chili sauce
- 1 teaspoon paprika powder, noble sweet
- 1 red pepper (s)
- 1 onion (s), red
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the tuna while collecting the oil in a bowl.
- Then add balsamic vinegar, tomato and paprika pulp, chilli sauce and paprika powder to the oil and season with salt and pepper.
- Peel the onion. Wash the peppers and remove the seeds. Cut both very small or finely chop in the food processor.
- Add the tuna with the chopped paprika and the onions to the sauce. Season to taste with salt and pepper.
- Let it steep in the refrigerator for about 30 minutes.
- Easy to prepare and tastes even better the next day.
- Fresh baguette goes well with it.
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