Tuna Loin Tomato Salad

By Janet-2

Ingredients

• 1 ounce thinly sliced Mojama - Spanish salt-cured tuna loin, about 12 slices
• 3 tbsp. extra virgin olive oil
• 1 tbsp. sherry vinegar
• sea salt to taste
• 1/2 cucumber
• 1 green bell pepper, seeded and minced
• 1 ripe plum tomato, seeded and minced
• 8 cherry tomatoes, halved
• 1 scallion, thinly sliced
• fresh chervil sprigs

Preparation

Step 1

In a bowl, whisk together the olive oil and vinegar. Season to taste with salt and set the dressing aside.

Peel the cucumber and using an apple corer, remove the seeds in one piece. Cut the seed core into 1 inch pieces and set aside. Finely dice the remaining cucumber. Put the diced cucumber, pepper, and plum tomato into a mixing bowl. Toss with 1 tbsp. dressing and season to taste with salt.

To serve, spread spoonfuls of the minced vegetables over 4 plates. Place 4 cherry tomato halves and 4 cucumber cores on top of each serving. Lay the mojama slices across the tomatoes, sprinkle with scallions and chervil, and drizzle a little more of the dressing.