Salads are always a welcome option when the sun is shining. Here we decided to make a delicious salad making use of one of Spain’s most prized ingredients, Bonito Tuna. Bonito del Norte as it is also known, is a high quality line and rod caught tuna, characterised by its white and tender meat, juicy texture and exquisite flavour. Spanish tinned seafood is renowned for its quality, and with Bonito tuna only being fished in the summer months, preserving them in escabeche (an acidic mixture of wine vinegar, olive oil and salt) or olive oil is a way that it can be enjoyed all year round, with no difference in quality. A essential component of the mediterranean diet, Bonito tuna is rich in omega-3 fatty acids and provides protein, minerals and vitamins in comparable levels to red meat, but with much lower fat. In this recipe we have also paired it with one of Spain’s most famous salsas from Catalonia, Romesco, made with roasted tomatoes, onions and almonds.
PrintCantabrian White Tuna and Cod Salad with Romesco
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Cuisine: Fish
Ingredients
- 100g mixed salad
- 50g rocket leaves
- 50g cherry tomatoes
- 1 tin cantabrian white tuna or other tinned tuna
- 1 cod fillet, about 200g
Romesco Salsa
- 500g tomatoes
- 1 medium onion
- 4 cloves of garlic
- 2 ñoras (small dry sweet chilli peppers) or 2 sundried tomatoes
- 1 slice of bread, fried
- 30g of blanched almonds, fried
- 1/4 tsp paprika
- 30ml white wine vinegar
- 100ml extra virgin olive oil
- cayenne pepper, pinch
- salt and pepper
Instructions
- Preheat your oven to 180C.
- In a griddle or frying pan, pan fry your cod fillet for about 4-5 minutes each side. Once cooked, cut into small cubes.
- Cut your cherry tomatoes in half and then in a big bowl mix together your salad leaves, cherry tomatoes, cod and Cantabrian White tuna. We used a Cantabrian white tuna, but you can always use another white tuna or just tuna.
- With the salad done, we can now prepare the Romesco salsa that we will use as a dressing. In a baking tray place the tomatoes, ñoras or sun-dried tomatoes, onions and garlic and pour over the olive oil. Place in your preheated oven and bake for about 30 minutes.
- In a frying pan, in a small amount of olive oil, fry your blanched almonds and bread until brown. Roughly about 5 minutes.
- Remove the roasted vegetables from the oven and in a food processor blend them together with the fried bread, almonds, vinegar, paprika, cayenne pepper, salt and pepper. Then use this to dress your salad.
- A little tip: As the roasted vegetables will have lost water in the oven, if your Romesco becomes very thick you can always add a bit of water to loosen it.
