Boil water in a pot, and when it is ready, cut an “X” on the base of the tomato and dip it in boiling water for 4 seconds.
Remove it and dip it in iced water to remove the skin easily by pulling it from the cuts at the base.
Once peeled, remove the seeds and any water inside.
Chop the tomato flesh (without seeds and water) into very fine cubes and set aside.
Finely chop the spring onions and, do the same thing with the black olives after having removed the pits.
Once everything is chopped, mix it with the tomato in a bowl and add 3 tablespoons of oil and 1 of vinegar. Stir well and reserve for later.
Take the belly saku and make some cuts with a very sharp knife. The idea is to obtain the thinnest possible tuna belly ‘fillets’.
Once we have cut the whole piece, we place the pieces on the plate.
With a spoon, place the Mediterranean vinaigrette next to the Balfegó bluefin tuna belly and finish with a pinch of salt flakes. We can accompany this recipe with some toasts.
- 150 g Balfegó tuna belly saku
- 1 fresh tomato
- 1 spring onion
- 3 spoons EVOO
- 1 tablespoon of vinegar
- 4 black olives
- Salt flakes