Portuguese Tuna Fillets Salad


  • 1 can of Santo Amaro Tuna Fillets in Olive Oil and Ginger

  • 1 Egg

  • 3 Large Tomatoes

  • 1 White Onion

  • 1/2 Cup Black Olives

  • Dill

  • Parsley

  • Lettuce

  • Chickpeas

  • Olive Oil

  • 2 Carrots

  • Apple Cider Vinegar

  • Salt and Pepper



Wash all the ingredients thoroughly. Boil water and cook the egg for about 15 minutes until it’s perfectly hard-boiled. Then, slice it.


Slice the tomatoes. Thinly slice the onion. Halve the olives. Chop the dill and parsley. Tear the lettuce into large pieces. Grate the carrot.


Prepare the vinaigrette with olive oil, apple cider vinegar, a pinch of salt, and pepper.


Plate the salad by starting with a bed of lettuce. Arrange the other ingredients in a circle, creating a colorful dish. Finish with the olives and tuna fillets, and drizzle generously with vinaigrette to taste.