The TUNA BELLY SALAD is an explosion of flavors and colors. The tuna belly, tender and prized, combines with the saltiness of Cantabrian anchovies and the sweetness of roasted peppers, creating a perfect balance.
Olives and tomatoes add brightness and texture, while a few drops of balsamic vinegar enhance all the ingredients with an elegant sweet-and-sour note.
A salad that is not a simple starter, but a true meeting of textures and aromas: perfect as an elegant appetizer or as a light main course, to enjoy in any season when you want something genuine and at the same time gourmet.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 packages tuna belly
- 8 fillets anchovies in oil (from the Cantabrian Sea)
- 8 cups lettuce
- 1 red onion (small)
- 2 red bell peppers
- green olives
- 2 tomatoes (round salad tomatoes)
- Half stalk celery
- to taste extra virgin olive oil
- to taste balsamic vinegar
- to taste salt
Tools
- 1 Baking sheet
- Parchment paper
- 1 Oval serving platter
- 1 Plastic bag
Steps
Place one of the two bell peppers on a baking sheet lined with parchment paper and roast it in a preheated oven at 392°F for 20–25 minutes.
Remove it from the oven, put it into a plastic bag and let it cool until lukewarm. Then remove the skin and seeds and cut it into strips. Season with salt and oil.
Wash the tomatoes and cut them into large chunks. Thinly slice the red onion (you can soak it in cold water for 10 minutes to make it milder).
In a large bowl combine the lettuce, tomatoes, onion, thinly sliced celery and half of the other pepper cut into cubes. Season with salt and oil.Transfer the salad to a large serving plate, gently drain the tuna belly from the oil, trying not to break it, and lay it on top of the salad. Finish with a few anchovy fillets in oil, the olives and a drizzle of balsamic vinegar.
