20 minutes
A vibrant Roasted Tomato and Tuna Salad with Mediterranean flavors, featuring roasted tomatoes, olives, hard-boiled eggs, and flaky tuna.
Tomatoes, Roasted, peeled, and chopped
0 lb
tablespoons
teaspoons
Wine Vinegar
tablespoons
to taste
Black Olives, Pitted
each
Hard-Boiled Eggs, Quartered
each
Canned Tuna In Oil, Drained and flaked
0 oz
1. Broil the Tomatoes
Set your oven's broiler to high. Place the whole tomatoes on a foil-lined broiler pan, ensuring they are not too close to the heating element. Broil for 10 to 15 minutes, or until the skins darken and blister, and the tomatoes are tender.
2. Peel and Chop
Once the tomatoes have cooled enough to handle, peel off the loosened skins. Remove the stem ends and any tough parts, then coarsely chop the tomatoes. Transfer the chopped tomatoes and any released juices into a broad serving dish.
3. Dress the Tomatoes
To the serving dish, add in the extra virgin olive oil, sugar, wine vinegar, and a pinch of salt. Stir the mixture thoroughly to combine all the flavors.
4. Add Olives
Fold the pitted black olives into the dressed tomatoes until evenly distributed.
5. Garnish and Serve
Delicately place the quartered hard-boiled eggs and flaked tuna on top of the tomato mixture. Present the salad at room temperature in individual soup bowls, accompanied by slices of hearty country bread for the complete experience.
Opt for ripe, flavorful tomatoes, such as heirloom varieties, which will roast beautifully and have a natural sweetness that will be enhanced by the heat. The size of the tomatoes should be consistent to ensure even roasting.
Choose high-quality tuna that has been sustainably caught. If using canned tuna, opt for tuna packed in olive oil for richer flavor and a more luxurious texture. For an even fresher take, consider using fresh, seared tuna steaks, flaked into the salad.
Use the best extra-virgin olive oil you can find, as its flavor is a backbone of the salad. Look for oils with a fruity, peppery note which will complement the sweetness of the tomatoes and the richness of the tuna.
When roasting the tomatoes, do so at a high temperature (around 400°F/200°C) to encourage caramelization and concentrate the flavors. However, keep a close eye on them to prevent burning. A little charring is fine, as it adds depth, but too much can make them bitter.
Use fresh herbs for garnishing, like basil, parsley, or dill. They will add a bright, aromatic touch to the salad. Consider adding some chopped fresh oregano to the tomatoes before roasting to infuse them with Mediterranean flavors.
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