ensalada de tomate con ventresca de atún

a Spanish-inspired summer salad featuring sweet heirloom tomatoes, poached bluefin tuna, and fresh herbs

I recently had this dish for the first time while in Spain earlier this year

so, when one of my students--who works on a commercial fishing boat--recently gifted me some fresh bluefin tuna, I knew I had to recreate it

Ingredients

for the tuna belly:

• ~4–6 oz fresh bluefin tuna belly (ventresca), fully thawed (if frozen)
• 1-2 cups extra virgin olive oil (enough to submerge the tuna in a small saucepan)
• 1 clove garlic, smashed
• 1 strip lemon zest or thin lemon slice
• 1 small bay leaf
• A few peppercorns
• Pinch of salt
  ​

for the tomato salad & dressing:

• 2–3 ripe heirloom tomatoes, sliced as desired
• 1 small shallot or ¼ red onion, thinly sliced
• 2 tsp extra virgin olive oil (from the poaching oil if desired)
• 2 tablespoons fresh parsley, chopped
• 1-2 cloves of garlic, finely chopped/minced
• 1/2 cup olive oil
  
• Kosher or flaky sea salt

Instructions

poaching the tuna belly:

1. In a small saucepan, combine the olive oil, garlic, lemon zest, bay leaf, peppercorns, and a pinch of salt.
   
   
2. Warm gently over low heat (130–140°F / ~55–60°C — barely a shimmer, no bubbles)
   
   
3. Slide in the tuna belly and poach gently for 10–12 minutes, flipping once if not fully submerged.
   
   
4. Remove from heat and let the tuna rest in the oil for 5 minutes.
   
   
5. Carefully lift out and set aside to cool slightly. Slice or flake into large chunks before plating.
   ​

creating the dressing:

1. Combine chopped parsley, minced garlic, and olive oil in a small mixing bowl. Mix thoroughly--adding additional olive oil as needed
   ​

assembling the salad:

1. Arrange tomato slices on a large plate or shallow bowl.
   
   
2. Scatter the sliced onion over the tomatoes. Sprinkle with flaky salt
   
   
3. Arrange chunks of the poached tuna.
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4. Drizzle dressing onto plate and serve.