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I am back to the kitchen with this salad, with very basic ingredients but full of flavour. The courgette texture improves after releasing some water and being marinated.  The vinaigrette gives the right freshness for these summer days.

And if you are lucky to find tuna belly in olive oil in your area you will notice the difference immediately, it is so delicate.

We had a great time in La Vera, Caceres. Sunny days, family and friends. Days in the rivers and horse riding in the mountains…I miss those days.

It was cherry and summer fig (the black ones) season and they were everywhere. You could pick them up from the trees and so we did.

It is always hard to come back. To fight the post holiday blues I have already booked flights for my next one. I will be heading to Northern India in November. A good chance to learn loads about Indian people and their cuisine.

The music. Black by Pearl Jam. Have a great weekend!


  • 2 Courgettes.
  • 100gr. Rocket.
  • 60gr. Walnuts.
  • 1 Tin of White Tune Belly in Olive Oil. (You can also use a good tuna in olive oil).
  • 9 Table spoons Extra Virgin Olive Oil.
  • 1 1/2 Table Spoon Balsamic Vinegar.
  • Juice from 1 Lemon.
  • 1 Tea spoon Grain Mustard.
  • Salt and Black Pepper.


Wash the courgettes and finely slice them with a mandoline or a sharp knife. Put them in colander, season and mix. Let it rest for 30 minutes. This will release the excess water from the courgettes.

To prepare the vinaigrette: in a jar put the olive oil, lemon juice, balsamic vinegar, mustard, salt and black pepper. Cover with a lid and shake well.

Dry the courgettes with kitchen paper or a clean tea towel. Put them in a bowl with the walnuts and add 2/3 of the vinaigrette. Mix and let them marinate for 1 hour.

And serving time. Just place the courgettes and walnuts in a plate. Add the rocket, the tuna belly steaks on top and add the remaining vinaigrette.