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Tomato salad with tuna belly, spinach and pak choi



Ingredients (2 people)

Tomato mille feuille with tuna belly, spinach and pak choi

  • Cherry tomatoes 300g
  • Red little gem 300g
  • Tuna belly 1 can
  • Spinach 100g
  • Garlic 10g
  • Pack choi 100 g
  • Olive oil 10ml
Difficulty: Medium
Preparation time: 11 min.
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Method

Tomato mille feuille with tuna belly, spinach and pak choi

  • Wash the tomatoes in cold water and cut into slices.
  • Steam the pak choi for 4 minutes.
  • Slice the spinach and sauté with the boiled pack choi in a frying pan over a medium heat.
  • Finely dice the garlic and add to the stir fry.
  • Rinse any oil off the tuna belly and set aside.

What you'll need

  1. Sharp knife
  2. Non-stick frying pan
  3. Chopping board

Preparation

  1. Arrange the sliced tomatoes on a tray.
  2. Add the sautéed pak choi and spinach.
  3. Place another tomato slice on top and repeat.
  4. Top off with the tuna belly.

Serving

  1. Put the tomato mille feuille in the middle of the plate.
  2. Arrange in a cross and add volume to the dish with the tuna belly.
  3. Top the tuna belly with the baby spinach leaves.
  4. Drizzle some extra virgin olive oil over the tomatoes.

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