Tuna Belly Salad with Avocado and Basil Mayonnaise

Did You Know? Our history is deeply rooted in the Cantabrian Sea, and because of this, today we bring you a recipe born from the fishing depths of our sea.

 Steps:

1. Dice the avocado and mix it with the tuna belly and cherry tomatoes.
2. In a blender, add the egg, mustard, lemon juice, salt, and chopped basil. Gradually incorporate the oil while blending until the mixture emulsifies.
3. Mix the basil mayonnaise with the rest of the ingredients to assemble the salad.
4. Place the salad on a plate using a cooking ring, add a few pieces of tuna belly and cherry tomatoes on top, and serve.

Ingredients:  

• 2 avocados
• 4 cherry tomatoes
• 20g of tuna belly in olive oil (Olasagasti)
• Mild olive oil
• 1 egg
• Lemon juice (one teaspoon)
• Chopped basil (two tablespoons)
• Mustard (one teaspoon)
• Salt

Don’t forget our secret ingredient… the Cantabrian Sea.