Heirloom Tomatoes & Tuna Conserva Salad
Recipe by Cafe Ba-Ba-Reeba!
Cafe Ba-Ba-Reeba!‘s recipe for Heirloom Tomatoes & Tuna Conserva Salad brings a Spanish-inspired twist to peak-season produce, pairing sweet, juicy heirloom tomatoes with rich, buttery ventresca (tuna belly packed in olive oil).
Heirloom Tomatoes & Tuna Conserva Salad
A taste of summer in every bite
Yield: 2 servings
Ingredients:
FOR HEIRLOOM TOMATOES & TUNA CONSERVA SALAD
1 medium heirloom tomato, cut into chunks
¼ cup yellowfin tuna ventresca, flaked (about ¼ of a 4–5 oz. jar or tin)
¼ Spanish onion, shaved
3 medium radishes, shaved
2 Tbsp. sherry vinaigrette (see sub-recipe)
maldon salt, to taste
freshly cracked black pepper, to taste
extra-virgin olive oil, for drizzling
FOR SHERRY VINAIGRETTE
2 Tbsp. sherry vinegar
2 Tbsp. extra-virgin olive oil
pinch of salt
pinch of black pepper
Method:
FOR SHERRY VINAIGRETTE
1. Whisk all ingredients together or shake in a small jar until smooth.
FOR HEIRLOOM TOMATOES & TUNA CONSERVA SALAD
1. Place the heirloom tomato chunks in the center of a plate.
2. In a small mixing bowl, combine the ventresca, radishes, onion, and sherry vinaigrette.
3. Place the ventresca mix on the tomatoes.
4. Sprinkle with maldon salt, a few turns of fresh cracked black pepper, and a drizzle of olive oil.
