Grilled Tuna Belly with Mountain Salad


(Serves 4)

600g tuna belly
150g red Pepper
150g green Pepper
150g onion
4 radishes
100g olives
500g tomatões
1 lemon
fresh coriander, to taste
fleur de sel
sea salt
100ml extra virgin olive oil


Seed and dice the peppers. Do the same with the tomatoes and onions.

Thinly slice the radishes, add the olives and season with the lemon juice and zest, olive oil and fleur de sel. Add the coriander leaves for fragrance.

Season the tuna belly with sea salt and char grill – it should be served rare.

Serve the tuna accompanied by salad.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes