Recipes

Mango and avocado salad with white tuna belly fillet

With the warm weather, light and refreshing meals are a must, right? Like this tropical mango and avocado salad with white tuna belly. An excellent fusion of tropical fruits and the Bay of Biscay.

The recipe comes from Manuel, who participates in our special salad competition with a suggestion that proves that good ingredients can be used to make delicious dishes without spending half a day in the kitchen.

Mango and avocado salad is a combination that is becoming more and more popular, and it may be for a reason… If you also use the most succulent and delicious part of the white tuna, the ventresca (tuna belly), the combination becomes a divine treat. But you’d better check it out for yourself.

Ingredients

  • White tuna belly – one can
  • Mango
  • Avocado
  • Tomato
  • Rukkola
  • Lamb salad
  • Spinach sprouts
  • Spring onion
  • Olive
  • Extra virgin olive oil
  • Apple vinegar
  • Raspberry balsamic cream
  • Pepper
  • Only
  • Honey
  • Soy sauce

Preparation

  1. Dice the mango and avocado.
  2. Peel the tomatoes and cut some of them into very thin slices.
  3. We assemble the “timbale” with the help of a round dough ring: first arrange the mango cubes, crush them, then cover the avocado, the whole ring with the tomato slices, and close it with the ventresca (tuna slice). This step can be made in advance and refrigerated.
  4. Make the dressing by emulsifying the following ingredients: extra virgin olive oil, apple cider vinegar, raspberry cream, soy sauce, honey (optional), pepper and salt.
  5. If the ring is still in place, pour some of the dressing over it.
  6. Mix the rest of the ingredients (lettuce, spinach, Brussels sprouts, arugula, scallions, diced tomatoes and olives) and add the remaining dressing.
  7. Arrange the salad around the ring and remove the ring just before serving to prevent the salad from falling apart.