Ventresca & Bean Salad
Conserva meets the garden
A composed salad: ventresca tuna belly, baby green beans from Navarra, cherry tomatoes, thin red onion, and a sherry vinegar vinaigrette made with Iberico Club olive oil. The ventresca and beans come straight from their jars — the rest is fresh produce from your market. A five-minute luxury lunch.
Ingredients
- Gourmet Baby Beans in Olive Oil from Navarra. 12 oz Jar
- Bonito del Norte Belly Tuna “Ventresca” fillets from Bermeo, Spain. 4 oz.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
Preparation
- Drain baby green beans and arrange on a platter. Halve cherry tomatoes and scatter over the beans.
- Slice red onion into paper-thin rings. Separate and lay over the salad.
- Lift ventresca from the jar in large pieces. Place on top of the salad.
- Whisk EVOO with sherry vinegar, a pinch of salt, and pepper. Drizzle over everything. Finish with flaky salt.
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