Here we present three delicious and creative recipes that you can make with a canned tuna belly.

1. Tuna belly salad with avocado and orange.

Ingredients:

• 1 can of tuna belly from Conservas Emilia
• 1 ripe avocado
• 1 orange
• 1/2 red onion
• Lettuce or arugula leaves
• Extra virgin olive oil
• Balsamic vinegar
• Salt and pepper

Preparation:

1. Peel and cut the avocado into cubes.
2. Peel the orange and cut it into segments.
3. Cut the red onion into julienne strips.
4. Drain the tuna belly and crumble it with a fork.
5. Place the lettuce or arugula leaves in a salad bowl.
6. Add the cut ingredients to the salad bowl and mix gently.
7. Dress the salad with olive oil, vinegar, salt and pepper to taste.

2. Tuna and tomato belly pie

Ingredients

• 1 can of Herpac tuna belly
• 1 sheet of shortcrust pastry
• 2 tomatoes
• 1 onion
• 1/2 cup grated cheese
• 2 eggs
• 1/2 cup cooking cream
• Extra virgin olive oil
• Salt and pepper

Preparation

1. Preheat the oven to 180 degrees Celsius.
2. Line a cake pan with the shortcrust pastry and prick it with a fork.
3. Peel and cut the tomatoes and onion into slices.
4. In a bowl, beat the eggs with the cream and grated cheese.
5. Add the crumbled herpac tuna belly and mix well.
6. Place the tomato and onion slices on the base of the pie.
7. Pour the egg and tuna belly mixture over the vegetables.
8. Bake the cake for about 30-40 minutes, until golden and firm.
9. Serve hot or at room temperature.

3. Smoked tuna belly with piquillo peppers

Ingredients:

• 1 can of smoked Galician tuna belly
• 1 can of piquillo peppers
• 1 onion
• 2 garlic diets
• 1 tablespoon tomato concentrate
• Olive oil twelve+one
• Salt and pepper

Preparation:

1. Cut the onion into julienne strips and chop the garlic cloves.
2. Drain the oil from the belly can and set aside.
3. Heat a little olive oil in a frying pan and sauté the onion and garlic over medium-high heat until golden and tender.
4. Add the tomato concentrate and cook for a couple more minutes.
5. Drain the piquillo peppers and cut them into thin strips.
6. Add the peppers to the pan and cook for a couple more minutes.
7. Add the tuna belly to the pan and mix carefully. Adjust salt and pepper to taste and enjoy!