INGREDIENTS
White tuna belly
Black olives
Tomatoes of different varieties
Spring onion
Figueres onion
Tender garlic
Olive oil
Vinegar
Salt and black pepper
BUY WHITE TUNA BELLY
BUY BLACK OLIVES
Salad of tuna belly fillets
2 rations
15 minutes
Fácil
PREPARATION
1
Remove the skin with a peeler
2
Cut into wedges and set aside
3
Do the same with all tomatoes, except the cherry tomatoes
4
Chop the Figueres onion, spring onion, and spring garlic
5
Keep them in cold, iced water and do the same with the rest
6
Place the large tomatoes in the oven over very low heat for 20 minutes
7
Prepare a vinaigrette with vinegar and olive oil
8
One part vinegar to 3 parts oil
9
Bake the cherry tomatoes in a very hot pan for less than 1 minute
10
Place the cooled tomatoes in a bowl and add the vinaigrette.
11
Mix and let marinate for a few minutes
12
Open the can of Espinaler White Tuna Belly
13
Plate the tomatoes, onion, and Espinaler black olives
14
Add salt and black pepper to taste
