Tuna belly salad with pistachio pesto

By Administrador 2020/04/03

Today we bring you a belly salad to give a little flavor to the weekend, even if we are at home. Merce sent it to us, and wanted to leave a message of thanks to the healthcare personnel and remind us all of the importance of staying home: "Thanks to the nurses, doctors and the health service in general; my daughter is a nurse and asthmatic and works in the front row. Please stay home, stay home for life".

In fact, it is essential to follow the recommendations of the health authorities and stay home, so that this pandemic passes as soon as possible. Meanwhile, we can make it easier these days at home with recipes like this one that Merce sends us. A delicious tuna, tomato, cottage cheese, belly salad seasoned with a tasty pistachio pesto.

Ingredients

Tuna belly - 200 g
Tomatoes - 2
Cottage cheese - 250 g
Pistachio pesto
Garlic - a roasted clove (10 minutes in the gratin oven)
Roasted pistachios - 30 g without shell
Grated cured sheep cheese - 30 g
Arugula - a little
Olive oil - 150 g

Instructions

Peel, cut and remove the seeds from the tomatoes. Cut into cubes.
Put all the ingredients of the pesto in the mixer glass, crush until very fine.
Dress the tomato with a bit of the pesto.
Put the tomato next to the tuna belly and the crumbled cottage cheese on a plate and the sauce on top.

A very tasty salad. Thanks, Merce!