Northern bonito salad

Northern bonito salad
This salad with salted bonito and warm dehydrated tomato vinaigrette is a recipe with a surprising combination of flavors.

1 loin of salty northern bonito from Mercado Salado
1 "Gourmet" bag salad
4 dehydrated tomatoes
16 cherry tomatoes on the vine
Poppy seeds
Virgin olive oil
Sherry vinager

Two hours before preparing the salad, we put the dried tomatoes to hydrate in a glass covered with four tablespoons of olive oil.
When preparing the salad, we open the loin of salted northern bonito so that it starts to air.
We divide the salad on four plates or on a wide tray. We place the cherry tomatoes to our liking.
Place the tacos or slices of salted bonito on top of the salad.
Cut the tomatoes into small pieces and reserve out of the oil.
Heat the olive oil in the same glass for 20 seconds in the microwave.
Add a tablespoon of sherry vinegar and a half of poppy seeds.
We stir with a fork and season the salad with it.
We spread the dried tomato pieces on top and serve.

You may not have realized it, but I have not put salt in this salad, since with the salting of the bonito it is more than enough to season it. You do the test, which you like more "tasty", because you only have to add a pinch of salt.

Enjoy the salted tuna salad!

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