Ortiz Tuna Ventresca Buddha Bowl
2 can of Ortiz Tuna Ventresca in olive oil
200 g quinoa
1 can sweet corn
¼ of red cabbage
2 eggs
2 avocados
12 cherry tomatoes
For the celery and orange vinaigrette:
6 tablespoons olive oil
1 tablespoon vinegar
1/4 celery stalk
2 tablespoons orange juice
Pepper
Salt
A touch of sprouts: you can complete your Buddha Bowl with a handful of sprouts as desired (alfalfa, onion, peas, lentils, beets, etc.). Remember that sprouts are a source of nutrients; they aid digestion and provide plenty of antioxidants to our diet.
1
Cook the quinoa in a saucepan with the same amount of boiling salted water for 15 minutes or according to the label instructions. Drain and let cool. Cook the eggs for 10 minutes and cut them into quarters. Peel and chop the avocados. Wash and cut the cherry tomatoes. Cut the red cabbage into thin julienne strips.
2Prepare the vinaigrette by whisking all the ingredients until we obtain an emulsified sauce. Add the finely chopped celery and set it aside.
3Place the quinoa in the bottom of four bowls and assemble the salads by arranging the corn, avocado, cherry tomatoes, red cabbage, hard-boiled eggs and the drained Tuna Ventresca. Dress with the vinaigrette and serve.
White Tuna Ventresca: the best of the best
Tuna is already a tasty and nutritious fish, but we need to pay tribute to its charms if we talk about its ventresca. It has a whole lot of flavor and a unique texture, perfect for the most demanding palates.
