1 can white tuna belly
6 dried tomatoes
For the vinaigrette
Roasted red bell pepper
Red wine vinegar
To make the vinaigrette, finely chop 8 pitted olives, half a roasted bell pepper and half a spring onion. Cover with olive oil and red wine vinegar. Set aside.
Boil 2 potatoes and an egg. Once ready, dice them together with the flesh of an avocado, a third of the canned light tuna belly, the sun-dried tomatoes and half a spring onion. Mix well and drizzle with the juice of a mandarin orange.
To assemble the dish, form a circle with the vegetables with the help of a cooking ring, arranging the rest of the tuna belly slices on top, without draining them too much. Serve the timbale with the vinaigrette previously prepared.