Sliced Tomatoes with Tuna Belly and Basil

Start by choosing ripe but firm tomatoes, preferably meaty varieties like beefsteak. Wash them well under running water, dry, and slice them about 1 cm thick. Arrange the slices neatly on a serving plate.

Drain the tuna belly lightly—but not too much, as its oil is precious for the dressing. Gently place it over the tomato slices, trying not to break it too much. Tuna belly has a buttery, flavorful texture—highlight it by leaving it in generous pieces.

Wash a few fresh basil leaves, dry them carefully, and distribute them among the tomatoes. Finish with a pinch of salt (don’t overdo it, since the tuna belly is already flavorful) and a drizzle of the oil from the tuna belly jar. If you prefer, you can also use extra virgin olive oil of your choice.

Homemade tuna belly?
If you enjoy cooking, you can prepare tuna belly at home starting with a fresh cut of tuna (ideally the ventral part). After cleaning it, you can steam or cook it gently at low temperature with oil, bay leaves, and black peppercorns, then preserve it in oil for a few days. For a quicker option, you can rely on a good-quality jarred or canned tuna belly available in stores.

This dish tastes best well chilled, perhaps after 10-15 minutes in the fridge, but don’t overchill to avoid dulling the flavors.

If you want to enrich it, you can add a few Taggiasca olives or sprinkle some dried oregano for a Mediterranean touch.

Perfect for a light lunch, a summer dinner, or an elegant appetizer when entertaining guests. Paired with a nice glass of chilled white or rosé wine, it becomes a small everyday luxury. Enjoy!