6 servings / 30-minutes preparation
In choosing a recipe we wanted to find something that is easy to prepare with some basic ingredients and something that is a surprisingly good accompaniment with Grenache in its various hues. Many of our growers refer to Grenache as the Pinot of the Meditteranean so we are turning to the cuisine and bounty of this region for this recipe. I have left garlic out of this recipe because I forgot to get some at the store, so you can easily grate a clove or two and add it, just make sure it marinates for an hour or so to tame the fierceness of the raw garlic. To lightly blanch the chopped onions, place them in a colander and pour a couple of cups of hot water over them.
If you’re vegan you can omit the tuna and add some oil-cured black olives. This can also be pulled in many different directions, to make it more Greek, add oregano and toss in some feta. Want it more Southern Italian? Add some rosemary, capers, black olives, and lots of garlic. This salad lasts for 5 days in the refrigerator but taste it before serving and adjust the seasoning, also make sure it warms to room temperature before serving.
Best paired with a crisp Mediterranean white or rosé. We recommend Espelt Garnatxa Blanca or Coralí Rosé, Domaine Lafage Centenaire, or Miraflors Rosé. Also good with a bright, fresher red such as Casa Castillo Jumilla, or Herencia Altes Garnatxa Negra. Finally, let’s not forget the magic of briny tuna and a nice Fino or Manzanilla.