This morning in the kitchen we welcomed Chef Natalia Paiva-Neves from O Dinis making Portuguese Tuna Salad.


  • 1/2 of a Spanish onion finely minced
  • 1 garlic clove finely minced
  • 1/2 cup Italian parsley finely minced
  • 1/2 cup really good olive oil
  • 1/4 red wine vinegar
  • 2 eggs boiled
  • 1 can of chickpeas/ black eye peas drained and washed
  • 2 potatoes boiled
  • 1 tsp. Of crushed red pepper

Cooking Instructions:

  1. In a small mixing bowl add onions, garlic, parsley, crushed red pepper, s&p to taste add olive oil and vinegar whisk together set aside
  2. In a medium mixing bowl combine tuna, potatoes, eggs and black eye peas or chickpeas
    Add the vinaigrette tossing to combine, let it sit for one hour.
  3. Serve with bread and a wonderful crisp Portuguese white.

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