Tuna Belly and tomato Salad

Ingredients

• Bonito belly
• Black olives
• Tomatoes of different varieties
• Spring onion
• Figueras onion
• Garlic
• Olive oil
• Vinegar
• Salt and black pepper

Exquisite Gastronomic Creation: Tuna Belly Salad

Step-by-Step Guide

STEP 1:
Remove the tomato skin with the peeler. Cut into wedges and set aside. Do this for all the other tomatoes except for the cherry tomatoes.

STEP 2:
Chop the figueres onion, spring onion and spring garlic. Set it aside in cold water with ice and do the same with the rest.

STEP 3:

Put the large tomatoes in the oven over very low heat for 20 mins. Prepare a vinaigrette with vinegar and olive oil – one part vinegar to 3 parts olive oil.

STEP 4:
With a hot pan, warm the cherry tomatoes on the pan for less than a minute. Place the cooled tomatoes in a bowl and add the vinaigrette. Mix and let it marinate for a few minutes.

STEP 5:
Open the can of Espinaler Bonito Belly. Plate the tomatoes, onion, Espinaler black olives. Add salt and black pepper to taste.

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Exquisite Ingredient Highlighted for Culinary Delights

PREMIUM BONITO BELLY

Our fresh coastal Albacore (Thunnus Alalunga) is selected from the best banks of the Cantabrian Sea during the best season (June to October). The belly is the juiciest and most tender part of the Bonito, receiving its name because it is located in the part closest to the head, in the “belly” area. Thanks to its higher proportion of fat than the loins, we enjoy the exquisite flavor of its soft slices bathed in olive oil, achieving an unmatched balance of delicacy and flavor.

BLACK OLIVES

We select the best black olives from Aragon thanks to local farmers. Of the Empeltre variety and macerated for more than six months, the black olives from Aragon Espinaler surprise with their characteristic strong and bitter flavor that contrasts with the delicacy of the texture itself.