We got treated to this lovely salad some years ago while visiting friends. They were back from their holiday in Spain and had picked up the recipe there. Since then it’s one of my favourites and I often make it for our guests. It’s great on its own with a glass of cold white wine and some fresh bread but more often though I include it while serving tapas.

Serves 4-8

4 very ripe tomatoes, sliced
1 can (185 g) of tuna
1 red onion, thinly sliced
1 tin (45 g) of anchovies in oil
olive oil
salt and pepper

Dress a serving plate with the tomato slices. Break the tuna in smaller pieces with a fork and spread out over the tomatoes. Decorate with the onion rings and the anchovies. Drizzle with olive oil and season with salt and pepper (be careful with the salt as the anchovies are already very salty). Keep a few hours, or overnight, in the fridge until serving.