Ensalada Campera (Spanish-style Tuna Salad)
Occasionally found served as tapas, ensalada campera (country salad) is a hot weather staple in many homes in Spain.
- 1 lb baby Yukon Gold potatoes
- 3 oz pouch no water added tuna
- 10 Kalamata olives
- 10 Spanish olives with pimento
- 1- pint cherry tomatoes, halved
- 2 scallions, chopped
- 1 cubanelle pepper, chopped
- 2 hard-boiled eggs, quartered
- 2-3 tablespoons white wine vinegar
- 1-2 tablespoons olive oil
Halve the potatoes if not really baby-sized, cook until fork tender in a large pot of salted water. Drain and allow to cool to room temperature.
In a medium bowl, gently, toss together the potatoes, tuna, olives, tomatoes, scallions, and pepper. Divide into two bowls, top with egg. Set aside.
In a small bowl or jar, whisk together the olive oil, vinegar, and salt. Drizzle on the salads. Serve.
- If you have oil-packed tuna and are using that, you can drain it for the salad and use that oil for the dressing instead of olive oil if you'd like.
- Run the potatoes under cool water to cool them to room temperature or make them the day before and refrigerate them overnight.
- It's still slightly early for good tomatoes but cherry tomatoes are consistently good and work well here. If you have some homegrown or farmers market tomatoes, slice some up and use them instead.
- If you have jars of Spanish or Italian tuna filets packed in oil, that is what is more traditionally used in this salad and of course would be a lovely substitution for the American style tuna I called for here.