Tuna Belly & Tomato, a Very Special Spanish Tapa
This awesome flavor combo with ventresca tuna belly salad and tomato makes a 5-minute simple Spanish tapa! It’s so easy and fast, it’s the perfect thing to serve last-minute guests. And it’s so healthy and tasty everyone will love it. Another perfect example of how easy it is to eat the Mediterranean way every day!
It takes just a few minutes to slice up some tomatoes, red onions, open a can of ventresca (tuna belly) or oil-packed tuna and dress it all with extra virgin olive oil and mediterranean sea salt. But the result is a classic Spanish tapa packed with flavor and a totally healthy addition to any cocktail hour or dinner.
Ingredients
Instructions
Slice the fresh tomatoes into six even wedges and place them in a bowl.
Dress the tomatoes with extra virgin olive oil, gently tossing them to coat.
Slice the red onion into thin slivers.
Open a can of tuna belly and drain off the oil
Plate the dish by arranging the tomatoes on a serving platter.
Sprinkle the tomatoes with the slivers of red onion.
Gently lay the pieces of tuna belly on top of the tomatoes and onions, using tongs or pinchers to handle them delicately.
Nestle the tuna pieces together to use up all the tuna from the can.
Drizzle the entire dish with extra virgin olive oil and sprinkle with Mediterranean sea salt.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
