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Salpicón de atún: Spanish tuna salad recipe

A quick, easy and light recipe to use your canned fish in a healthy way

1y ago
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A quick, easy and light recipe to use your canned fish in a healthy way.

Salpicón de atún

This recipe is very common in Spain. This is the Canarian style.

Ingredients

  • Bell peppers – red, green and yellow, if you want!
  • 1 onion
  • Garlic
  • Tuna (in this case, because it's what I had in the pantry – but you can use any canned seafood you want. I have used mussels, sardines, mackerel, crab and octopus. The last ones were coocked first, or bought ready to eat)
  • Oregano
  • Cayenne pepper
  • White vinegar
  • Parsley

Instructions

  1. Chop the garlic, onion and peppers, and any other fresh vegetable you want to add.
  2. Put them in a bowl.
  3. In a glass, make the vinaigrette. Add the vinegar, the oil from the canned tuna, some oregano and cayenne pepper.
  4. Add the tuna (or seafood of your choice) to the bowl with the vegetables.
  5. Add the vinaigrette, and mix everything together.
  6. Add some fresh parsley on top. Done!

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