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Ensalada de Tomate con Ventresca de Atún

Tuna Conserva & Tomato Salad

Spanish-Style Tomato Salad Wins Everytime

Recipe

verdejo-pour-hero

One of the Greatest Spanish Salads

BUEN PROVECHO!

Ensalada de Tomate con Ventresca de Atún

Tomato and Ventresca Tuna Salad Recipe by Chef Joshua Whigham

Tinned fish is “in” for a reason – it’s crazy good. Locate some ripe tomatoes, white onion and open a can or jar of tuna conserva and build the best Spanish salad you’ll ever have. Grab a piece of bread to soak up all the juices while sipping on a crisp Verdejo. Olive oil-packed tuna belly and peak season tomatoes are the keys to this no-fuss, no-cook salad.

Tuna & Tomato Salad

Servings: 4 people
Prep Time: 20 min
Total Time: 20 min

Ingredients

• 1pk Campari Tomatoes
• 1ea Tuna Conserva Tin
• .25C Spanish Onion, Julienne & Rinsed
• 1oz Olive Oil
• Kosher Salt; to taste
• Maldon Sea Salt; to taste
• Black Pepper, Fresh Cracked; to taste
• Parsley Leaves

Directions

• Cut the Campari Tomatoes in half and place in a bowl.
• Add the Olive Oil and Salt and toss to coat evenly. Allow to marinate for 15 minutes before using.
• After 15 minutes, add the Onions and gently toss.
• Using a spoon, arrange the mixture in a flat bowl.
• Gently arrange the Tuna Belly Conserva on top of the tomato/onion mixture.
• Finish the salad with Parsley Leaves, Maldon Sea Salt and fresh Crack Black pepper.

Note: You can make this salad ahead of time. Just refresh with Olive Oil. But this salad is best when made to order.

Shopping List

• Campari Tomatoes
• Albo Tuna Belly Conserva
• Spanish Onion
• Garcia de la Cruz Olive Oil
• Kosher Salt
• Maldon Sea Salt
• Black Pepper
• Parsley Leaves

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