Kumato® salad with cherry tomatoes, artichoke hearts and tuna escabeche. Light recipe
Ingredients (4 servings)
- 4 Kumato® tomatoes
- 1 tin of artichoke hearts
- 200 g thick cubes of tuna escabeche
- 2 radishes
- 6 cherry tomatoes, assorted colours
- Extra virgin olive oil
- Sherry vinegar and salt
Thinly slice the Kumato® tomatoes with a sharp knife or mandolin. Arrange them in a dish, sprinkle with a pinch of salt and refrigerate for 30 minutes. After resting, drain well and place in a salad bowl.
Slice a colourful medley of cherry tomatoes and cut the cooked artichokes into halves. It is preferable when buying canned artichokes to look for tins with a larger number of pieces, as these will be smaller and more tender, although the tin will be a little more expensive.
Cut the tuna escabeche and separate the slices, arranging them in the dish so that the ingredients are evenly distributed. Finish with a thinly sliced radish for a spicy and crunchy touch.
Finally, sprinkle the salad with salt and dress with a mixture of extra virgin olive oil, the tomato water and a few drops of sherry vinegar, drizzling it over the salad just before serving.
Stand out with original serving ideas
We recommend preparing a nice loaf of homemade bread or buying a good piece of country bread or your favourite to enjoy soaking up the salad dressing, as the tomato water with the olive oil and vinegar from the tuna in escabeche give this salad of Kumato®, cherry tomatoes, artichoke hearts and tuna an exceptional flavour.