Mediterranean Salad with Bonito del Norte Belly (Ventresca)

In this recipe we use La Lata Bonito del Norte Belly (Ventresca) in Olive Oil 120 g, a gourmet preserve made from one of the juiciest and most delicate cuts of the northern albacore tuna. Its tender texture and mild flavour make it the perfect ingredient for cold dishes, salads and special tapas.

Ingredients for 2 people:

• 1 tin of Bonito del Norte Belly in Olive Oil.
• 2 ripe tomatoes.
• 1/2 red onion.
• A handful of salad leaves: rocket, lamb's lettuce or baby leaves.
• Green or black olives, to taste.
• Extra virgin olive oil.
• Sea salt flakes.
• Freshly ground black pepper.
• A few fresh basil leaves.

Method:

1. Wash the tomatoes well and cut them into thin slices or dice, depending on how you prefer to present the dish.
2. Arrange a bed of salad leaves on a large plate or serving dish.
3. Add the chopped tomato and scatter the thinly sliced red onion over the top.
4. Add the olives for an even more Mediterranean touch.
5. Open the tin of ventresca and carefully lay the fillets on the salad, trying not to break them up too much so the presentation stays elegant.
6. Dress with a drizzle of extra virgin olive oil, a pinch of sea salt flakes and freshly ground black pepper.
7. Finish with a few fresh basil leaves for aroma and freshness.

Chef's tip:

To get the most out of this recipe, serve the ventresca at room temperature and add it at the very end, just before bringing the dish to the table. That way it will better keep its texture and all its flavour.

You can also serve this salad with a few slices of crusty bread, or turn it into a gourmet toast by placing the ventresca on toasted bread rubbed with fresh tomato.