Recipe of Gourmet Salad with Solky Bluefin Tuna Belly, Chickpeas, and Citrus

A refined and nutritious salad where the softness of Solky bluefin tuna belly meets the creaminess of chickpeas and the freshness of citrus fruits, for a dish that is both light and full of character.

Recipe of Gourmet Salad with Solky Bluefin Tuna Belly, Chickpeas, and Citrus

Ingredients for two people:

• 300 g of Solky bluefin tuna belly in oil

• 150 g of cooked chickpeas (rinsed and drained if canned)


• 1 orange

• 1 pink grapefruit (or lemon, if preferred)

• Extra virgin olive oil, to taste

• Juice of 1/2 lemon

• Salt and pepper, to taste

• A few fresh mint or parsley leaves (optional, for garnish)


  
  

Preparation:

1. Peel the orange and grapefruit (or lemon) removing all the white pith, and cut them into segments or cubes.

2. Gently drain the tuna belly, keeping the pieces intact.

3. In a bowl, mix the chickpeas with the citrus pieces. Add a drizzle of olive oil, lemon juice, salt, and pepper.

4. Arrange the salad on a serving plate, placing the citrus and chickpea mixture at the base and laying the tuna belly on top.

5. Garnish with fresh mint or parsley leaves, if desired. Serve cold or at room temperature.