Tuna and Octopus Salad
Description
This is one of our favorite salads that features the ventresca cut of the Yellowfin tuna and Spanish, wild-caught octopus. Ventresca tuna refers to the finest, most tender part of the yellowfin tuna, specifically the belly (ventresca), which is hand-selected and filleted from the Southern Italian region of Calabria. It is characterized by its rich, buttery flavor, velvety, creamy, and silky texture, distinguishing it from regular, flaky tuna by being considered the "filet mignon of fish". This is a must try!
At a Glance
Equipment
No special culinary equipment is required to prepare this wonderful salad.
Ingredients
2 six-ounce jars of Italian Ventresca Yellowfin Tuna, in olive oil
8 ounces of Spanish, wild-caught Octopus Tentacles, cooked and chopped into ¼-inch chunks (Wild Fork offers this cooked Spanish, wild-caught octopus tenacles)
1-½ cups of Cherry Tomatoes, quartered (heirloom cherry tomatoes are excellent, if you can source them)
1 - 15-ounce can of Cannellini Beans, drained and rinsed (good quality beans are important to avoid “mushy” beans)
1 cup of hard Salami or Pepperoni, chopped into ¼-inch chunks
1 medium/small Red Onion, chopped finely
2 tablespoons of Capers, drained
1/3 cup of Castelvetrano olives, chopped
¼ cup Pepperoncini, chopped into ¼ inch pieces
3 cloves of Garlic, very finely chopped
1 tablespoon of Lemon Juice
1 tablespoon of White Wine Vinegar
5 - 10 basil leaves, chopped
Salt, Black Pepper, and Red Pepper Flakes, to your taste (as a suggestion, ½ teaspoon of Salt, 1 teaspoon of Black Pepper, and ½ teaspoon of Red Pepper Flakes)
Directions
Put the Ventresca tuna in a bowl and include the olive oil from the jar. Toss all other ingredients in the bowl, mix well and serve. Lemon wedges can be added for serving.
