This is a simple, vibrant salad that perfectly highlights the delicate texture and flavor of the Ortiz tuna.
Ingredients
Salad Components:
- 1 tin (112 g) Ortiz White Tuna in Olive Oil (Bonito del Norte)
- 1 cup White Beans (Cannellini or Great Northern), rinsed and drained
- 1/2 cup Roasted Red Peppers (from a jar), sliced
- 1/4 cup Olives (Manzanilla or Kalamata), pitted and halved or sliced
- 2 tablespoons Red Onion, very thinly sliced
- 2 tablespoons Fresh Parsley, chopped
Vinaigrette:
- 1–2 tablespoons Reserved Olive Oil from Tuna Tin
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Apple Cider Vinegar (or Sherry Vinegar) (optional)
- Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions:
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Prepare the Tuna: Open the tin of Ortiz tuna. Gently drain the olive oil into a small bowl and set it aside (this is your flavorful base for the vinaigrette). Keep the tuna fillets in large, beautiful pieces; avoid mashing them.
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Combine Salad: In a medium serving bowl, combine the rinsed white beans, sliced roasted red peppers, sliced red onion, olives, and chopped parsley.
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Make Vinaigrette: Whisk the reserved tuna olive oil, fresh lemon juice, vinegar (if using), and a pinch of salt and pepper together in the small bowl until emulsified.
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Assemble: Gently fold the vinaigrette into the bean and vegetable mixture.
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Serve: Place the whole, or gently broken, pieces of Ortiz tuna on top of the salad mixture. Do not toss the tuna, as it is best served in large pieces. Serve immediately with crusty bread or on a bed of fresh mixed greens.
Wine Pairings
The goal is to choose a wine that has enough acidity to cut through the richness of the olive oil and tuna, and enough aromatic complexity to complement the herbs, lemon, and vegetables without overpowering the delicate fish.
1. The Classic Spanish Pairing: Albariño (Albariño Laxas)
Why it works: This is the quintessential pairing. Albariño is a high-acid, aromatic white wine from Spain’s northwestern coast (Galicia). Its characteristic notes of zesty citrus, green apple, peach, and a subtle saline (sea-salt) minerality act like a fresh squeeze of lemon, perfectly lifting the tuna and cleansing the palate after the creamy beans and olive oil.
2. The Aromatic & Herbal Choice: Verdejo (Marqués De Cáceres Blanco Verdejo Rueda Screw Cap)
Why it works: Verdejo is another excellent Spanish white. It offers a slightly rounder texture than Albariño, with strong herbal notes (fennel, grass), melon, and lime. This herbaceousness pairs beautifully with the fresh parsley, arugula, and the subtle bitterness of the olives in the salad. Its medium-to-high acidity keeps the wine vibrant.
3. The Versatile Refreshment: Dry Rosé (Marqués De Cáceres Rosé Dry)
Why it works: A light, very dry, crisp Rosé is a fantastic all-rounder for this dish. Look for one with good acidity and subtle red fruit notes (like strawberry or watermelon rind). It has the body to handle the tuna and beans, but remains light and refreshing enough for a salad.
🎉 Final thoughts
Simple, fresh, and full of Mediterranean charm, this Classic Spanish-Style Tuna Salad lets the delicate Ortiz tuna shine. With creamy beans, briny olives, and a bright lemon vinaigrette, it’s elegant yet effortless—perfect with a chilled glass of Albariño and good company.
