This fresh and elegant Mediterranean-inspired salad combines creamy avocado, ripe tomato and delicate yellowfin tuna belly for a simple dish full of flavour. Tossed with your favourite dressing and beautifully plated, it makes an effortless light lunch, sophisticated starter, or refreshing summer appetizer.

Ingredients (Serves 1-2):

• 1 tin of Yellowfin Tuna - Belly in Olive Oil
• 1 ripe avocado
• 1 ripe tomato
• 2–3 tbsp of your favourite dressing
• Optional: a drizzle of extra virgin olive oil
• Optional: lemon juice

Preparation

1. Prepare the vegetables. Cut the avocado into small, even cubes. Dice the tomato and set aside.
2. Add the tuna belly. Carefully remove the tuna belly from the tin, keeping some of the fillets whole for the final presentation. Gently break the remaining pieces into smaller chunks.
3. Mix the salad. Add the avocado, tomato and tuna belly pieces to a bowl. Add your preferred dressing and gently mix until everything is evenly coated, taking care not to break up the tuna too much.
4. Plate beautifully. Place a round food ring or plating mould on the centre of a plate. Spoon the mixture inside and gently press it down to create a neat, round shape.
5. Finish and serve. Carefully remove the mould and top with the reserved tuna belly fillets. Finish, if desired, with a drizzle of extra virgin olive oil or a squeeze of lemon. Serve immediately.