Ventresca Salad with Tomato and Piquillo Peppers

Ventresca Salad with Tomato and Piquillo Peppers is proof that a delicous salad can be prepared with little time in the kitchen.  This dish is an exquisite mix of vetrensca (tuna belly) and piquillo peppers.

Servings: 4
Prep time: 5 minutes

Ingredients: 

• 1 can of Serrats Ventresca (tuna belly)
• 1 fresh heirloom tomato
• 1 jar of Bajamar piquillo peppers
• 1 fresh onion (optional)
• Extra Virgin Olive oil (1881)
• Pinch of salt (Carmencita Sea Salt)

Directions:

1. Slice the fresh tomato and place the slices beside each other on a plate.
2. Slice the fresh onion and place on top of the tomato slices.
3. Lay the piquillo peppers on top of the fresh onion.
4. Place the ventresca loins on top of the piquillo peppers.
   
5. Drizzle with extra virgin olive oil.
   
6. Add the sea salt on top.
7. Serve cold.