When I came back from San Sebastian, Spain I was obsessed with their canned tuna and Guindillas (Basque pickled peppers). So one hot July afternoon I decided to assemble this beautifully balanced little salad which took me right back to one of my favorite cities in the world. Enjoy this light, yet satisfying salad!

CLICK HERE FOR PRINTABLE RECIPE

INGREDIENTS:

• 1 Large red tomato of your choice (I prefer Beef Steak tomato or an heirloom variety like a Brandywine) cut into 1/2 inch slices
• 1 Large yellow cut into 1/2 inch slices
• 1/2  Can of high quality canned albacore tuna (no salt or oil)
• 1 Can or jar of good quality sardines (you will only need 1 or 2 sardines
• 3 Tbs of high quality extra virgin olive oil
• 1 Quindillas vinegar pepper (can be found at WholeFoods)
• 1 Olive of your choice
• 1 Tbs of chopped parsley for garnish
• 1/2 Tsp of sea salt
• 1 toothpick

LET’S START ASSEMBLING:

1. Empty the can of tuna into a small bowl. Drizzle 1/2 tbs of the olive oil and 1/4 tsp of the sea salt. Using a fork gently mix ingredients together. You want to make sure the tuna remains chunky.
2. Layer one slice of the yellow tomato onto a plate. Drizzle 1/2 tbs of olive oil on top of the tomato and dash of salt
3. Layer the tuna mixture on top of the tomato slice
4. Layer the red tomato slice on top of the tuna. Drizzle 1/2 tbs of olive oil top
5. Place the anchovy on top of the tomato
6. With a toothpick pierce one olive and one pickled pepper anchoring it to your tomato/tuna stack
7. Drizzle remaining olive oil over your tomato and tuna stack
8. Sprinkle remaining salt
9. Garnish with parsley
10. Bon Apettito!