INGREDIENTS
- 1 tin of yellowfin tuna ventresca in olive oil
- Ripe melon
- Vine cherry tomatoes
- Himalayan salt
METHOD
Cut a ripe melon in half. Using a round cutter, cut out a neat circle of melon to use as the base of the dish.
Arrange thinly sliced, lightly seasoned vine cherry tomatoes over the melon. Place the ventresca on top, keeping the pieces as intact as possible, with a drizzle of its own olive oil and a small pinch of Himalayan salt.
