Salad of Homemade Marinated Tuna, Small Tomatoes, and Red Onion

• 8 ounces or so homemade Tonno sottOlio (about 1/3 of a full batch: page 10) or imported Italian tuna packed in olive oil
• 4-ounce bunch of scallions (about a dozen)
• 1 pint cherry and/or pear tomatoes, preferably mixed colors and shapes
• 1 small red onion (3 or 4 ounces)
• 2 tablespoons tonno-marinating oil or fresh extra-virgin olive oil
• 1/4 teaspoon salt
• 1 tablespoon white balsamic vinegar
• 3 tablespoons tiny capers in brine, drained, or less to taste
• 1/4 teaspoon dried oregano
• 4 tablespoons tonno-marinating oil or fresh extra-virgin olive oil, or to taste
• 4 tablespoons white balsamic vinegar, or more to taste
• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper to taste

1. Drain the tuna: save the oil from homemade tonno; discard the oil from canned tuna.
2. Trim the scallions and remove all loose or wilted layers, keeping all the tight and tender white and green; dont cut them.
3. Rinse the tomatoes and make a slit in the skin at the stem end of each.
4. Bring 2 quarts of water to the boil in a saucepan; set up a bowl of icy water nearby.
5. Drop in the tomatoes and blanch for about 1/2 minute; scoop them from the pot and drop into the ice water.
6. Now blanch the scallions in the boiling water for 2 to 3 minutes, just to soften them, then refresh in the ice water.
7. Drain the chilled tomatoes; peel off and discard the skin.
8. Lift out the chilled scallions, pat dry with paper towels, and slice crosswise into 1-inch lengths.
9. Peel the onion, trim the ends, and slice lengthwise in quarters; cut the wedges crosswise in half.
10. If using a big onion, slice up a heaping cup of 1-inch wedge-shaped pieces.
11. Put the onion pieces and the 2 tablespoons of olive oil in a medium skillet set over medium-high heat.
12. Sprinkle on 1/4 teaspoon salt, and cook, toss, and stir for 1 to 2 minutes, to get all the onion pieces sizzling and softening, then pour in the white balsamic vinegar.
13. Toss the onion in the vinegar for a minute or so, then transfer to a mixing bowl.
14. When the onions have cooled a bit, break apart the drained tuna into 1-inch chunks and drop them in the bowl with the scallions and the capers.
15. Toss together, then sprinkle the dressing ingredients over them and toss some more.
16. Drop the peeled tomatoes into the bowl, and fold them into the salad so theyre coated with dressing but dont break apart.
17. Let the salad marinate for an hour or so.
18. Adjust the seasonings and dressings to taste, and serve on a big platter or individual plates.

batch, scallions, tomatoes, red onion, tonnomarinating oil, salt, white balsamic vinegar, tiny capers, oregano, tonnomarinating oil, white balsamic vinegar, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/salad-of-homemade-marinated-tuna-small-tomatoes-and-red-onion-384382 (may not work)