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Pepper Onion Cucumber and Tomato Salad with Cured Tuna Loin Spanish
Pepper Onion Cucumber And Tomato Salad With Cured Tuna Loin Spanish
Ingredients
- 3 tablespoons Spanish extra-virgin olive oil
- 1 tablespoon sherry vinegar
- sea salt to taste
- ½ cucumber
- 1 green bell pepper, seeded and minced
- 1 ripe plum tomato, seeded and minced
- 8 cherry tomatoes, halved
- 1 ounce thinly sliced mojama (Spanish salt-cured tuna loin), about 12 slices
- 1 scallion, thinly sliced
- fresh chervil sprigs
Method
- In a bowl, whisk together the olive oil and vinegar
- Season to taste with salt and set the dressing aside
- Peel the cucumber and, using an apple corer, remove the seeds in one piece
- Cut the seed core into 1-inch pieces and set aside
- Finely dice the remaining cucumber
- Put the diced cucumber, the pepper, and the plum tomato in a mixing bowl
- Toss with 1 tablespoon of the dressing and season to taste with salt
- To serve, spread spoonfuls of the minced vegetables over 4 plates
- Place 4 cherry tomato halves and 4 cucumber cores on top of each serving
- Lay the mojama slices across the tomatoes, sprinkle with scallions and chervil, and drizzle with a little more of the dressing
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