Marinated Mixed Olives with Ventresca Tuna Video Recipe

ventresca tuna

🥗Healthier: canned tuna

💰Cheaper: canned sardines

Canned sardines provide a similar texture and flavor at a lower cost.

Start with mixed olives from Spain that have been marinated with rosemary, thyme, bay leaf, sliced lemon, and olive oil, refrigerated overnight.

Chop the marinated olives into smaller pieces.

Add ventresca tuna to the chopped olives and mix gently.

Quarter cherry tomatoes and fold them into the mixture.

Use a microplane to zest a little raw garlic over the mixture.

Juice a fresh lemon, ensuring to remove any seeds, and add the juice to the mixture.

Prepare an avocado by removing the stem, cutting it lengthwise, and then into small squares, adding it to the mixture.

Add a splash of olive oil and cherry vinegar to enhance the flavors.

Season with a touch of kosher salt.

Tear fresh basil leaves into small pieces and add them to the mixture without chopping.

Serve the mixture on top of rye crisps and sprinkle with smoked Spanish paprika.

Cooking Techniques

Equipment Needed

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Dietary

Allergens