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This dish is intended as a snacking meal to be served on those weekend days when you make a meal of cheeses, charcuterie, and a few odds and ends. Add this small tapa. It is called a Nowhere to Hide Tuna Salad because it has so few ingredients that they must be the best or the flavors will not work—no mayo to cover it up.
Main
American Vinegar Works
1 can of tuna in olive oil
Half a small yellow onion
Generous amount of oregano
Olive oil
2 tablespoons of wine vinegar (Red or Rose)
“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.
Slice very thin rounds of yellow onion onto the tuna. It will look like too much—that is okay, you want too much.
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.
The way to eat this is with a warm loaf of crusty bread. Soak some in the oil and vinegar, then fork some tuna and a copious amount of onion onto the bread. Best to eat it with someone who already loves you…
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