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Warm Ventresca Salad

Ingredients:

• 1 can of tuna belly in olive oil.
• 2 green peppers.
• 1 red pepper.
• 1 small goat cheese roll.
• Mixed lettuces.
• 2 tablespoons of apple cider vinegar.
• 4 tablespoons of olive oil from the can of tuna belly.
• Salt.
• Freshly ground black pepper.

Preparation:

1. Roast the peppers in the oven until the skin is lightly toasted and the flesh is tender. Remove from the oven and cover with aluminum foil to make peeling easier. Peel and remove the seeds, cut into julienne strips, and set aside.
2. Open the can of tuna belly and separate the fillets. Reserve the oil for use in the vinaigrette.
3. Mix the vinaigrette ingredients: the reserved oil, apple cider vinegar, and salt to taste. Set aside.
4. Divide the cheese into portions and set aside.
5. In a bowl, mix the lettuce leaves and roasted peppers, add the vinaigrette, and check the taste to see if it needs salt.

Plating:

In a serving dish, arrange the lettuce and pepper mixture. Meanwhile, heat a frying pan over high heat. When it reaches temperature, add the cheese in portions until it forms a crust. Remove the pieces directly onto the salad. Finish with the tuna belly fillets, topping with freshly ground black pepper.