Tuna belly salad with yoghurt and mustard sauce

How’s the summer going? Great, we hope! Although it’s a dish that can be enjoyed all year round, we’re in the season when most salads are eaten. Today we propose a delicious recipe by Agustín. 


  • Assorted lettuce leaves – frisée, iceberg, cos…
  • Scarole
  • Lamb’s lettuce
  • Mackerel in virgin olive oil – one tin
  • Yellowfin tuna belly – one tin
  • Anchovy stuffed olives
  • Pickled gherkins
  • Pickled onions
  • Soybean sprouts
  • For the sauce
    • Mustard – one heaped tbsp
    • Natural yoghurt – 1
    • Fresh dill
    • Fresh basil
    • Lime juice – (from one lime)
    • Salt and ground black pepper


  1. In a bowl, mix the natural yoghurt, the mustard, the dill and the basil, finely chopped, the lime juice, a bit of oil from the tinned fish, the salt and the black pepper.  Mix it all well to achieve a homogeneous mixture.
  2. Wash, rinse and dry the different green salad leaves (you can use a salad spinner), chop them to a regular size, to be able to eat them.
  3. Place the lettuce leaves in a salad bowl or on a platter and cover them with a little sauce.
  4. Add the tuna cheek and mackerel fillets.
  5. Chop the gherkins and pickled onions and add them along with the olives.
  6. Add the soybean sprouts and the lamb’s lettuce and you’re nearly finished.
  7. Finish off with a bit more salt.

A very varied dish, thanks Agustín!

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