Tuna Belly, Blood Orange and Avocado Spanish Salad Recipe - Spanish Sabores

Tuna Belly, Blood Orange and Avocado Spanish Salad Recipe

Spanish salad recipes
Ventresca de atún con aguacate y naranja sanguina

Ventresca de atún (tuna belly) is a gourmet canned product here in Spain that puts your average can of tuna fish to shame. Especially when it’s a can of wild Atlantic bluefin tuna (ventresca de atún rojo salvaje), fished by the old Phoenician method called Almadraba.

I received a can of this delicious tuna as part of a gift pack from a Spanish online shop — this makes a great gift fyi! Usually, I would have just eaten it as is, slice by tender slice of the country’s best quality tuna, perfectly conserved in extra virgin olive oil and with just a touch of sea salt. But I was feeling creative, and wanted to make a light and refreshing Spanish salad that would compliment, and not hide, the delicate texture and flavor of the fish.

What I came up with is the following Spanish salad recipe: a base of arugula, topped with ripe avocado, chunks of blood orange, slivers of tuna belly, crushed pistachio and a drizzle of extra virgin olive oil. It was delicious, and quite beautiful as well.

Tuna Belly, Blood Orange and Avocado Salad Recipe

This Spanish salad recipe takes greens to a whole new level of delicious! This quick, easy and super healthy salad is my go-to plan for an fast dinner!

Tuna Belly, Blood Orange and Avocado Salad Recipe

An easy and beautiful Spanish salad recipe using Spanish tuna belly, avocado, blood orange, and crumbled pistachios.
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Course: Salad
Cuisine: Spanish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 225.78kcal

Ingredients

  • A handful of arugula washed and dried
  • 1 blood orange thickly sliced
  • 1/2 avocado thickly sliced
  • 1 can of tuna belly ventresca de atún, or the best quality canned tuna you can find. The recipe would also work with fresh seared tuna.
  • About 10 pistachios shelled and crushed
  • Extra virgin olive oil
  • Sea salt

Instructions

  • Arrange a line of the arugula in the center of your serving dish.
  • Place the blood orange and avocado slices over the arugula.
  • Place slivers of the tuna belly (or small chunks or slices of regular tuna) over the top of the salad.
  • Sprinkle the crushed pistachios on top (to crush, put the shelled pistachios in a plastic bag and whack a few times with the flat end of a meat tenderizer).
  • Drizzle with your best extra virgin olive oil and sprinkle with sea salt.
  • Tip: If not eating immediately drizzle with some blood orange juice so that the avocado doesn't turn brown so quickly.

Nutrition

Calories: 225.78kcal | Carbohydrates: 6.54g | Protein: 13.82g | Fat: 17.24g | Saturated Fat: 2.44g | Cholesterol: 21.6mg | Sodium: 298.06mg | Potassium: 402.37mg | Fiber: 4.04g | Sugar: 1.39g | Vitamin A: 178.75IU | Vitamin C: 8.94mg | Calcium: 21.48mg | Iron: 1.45mg
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And there you have it, an easy and delicious Spanish salad to make the most of a very special product. Let me know what you think!

This Spanish salad recipe takes greens to a whole new level of delicious! This quick, easy and super healthy salad is my go-to plan for an fast dinner!

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