American Vinegar Works Nowhere to Hide Tuna Salad

Directions

1. “Making” this salad could not be simpler. Just empty a can of tuna in olive oil onto a small plate. My preference is to drain (and toss) the olive oil and then add better quality olive oil to the dish. I know it sounds wasteful so maybe use that oil for something else but the truth is that even in the best canned tuna the preservation olive oil is subpar. One more note on the tuna. Use the best you can find. Ortiz is a Spanish brand that has wide distribution, while Tenorio or Santa Catarina are two Portuguese brands with poorer distribution but at a better price. Sprinkle a generous amount of oregano on the tuna.

2. Slice very thin rounds of yellow onion onto the tuna. It will look like too much—that is okay, you want too much.

3. Sprinkle more oregano and then pour over about 2 tablespoons of red or rose wine vinegar. If you swirl the plate it will mix enough. Do not add salt to the tuna as most of these types of canned tuna already have salt added.