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Cantabrian Sea anchovies and tuna belly salad

Cantabrian Sea anchovies and tuna belly salad



  • Lettuce
  • Conservas BayMar tuna belly
  • Conservas BayMar Cantabrian anchovies
  • Cherry tomatoes
  • Spring onions
  • Pepper
  • Balsamic vinegar
  • Olive oil


  1. Place the lettuce leaves in a platter. For example: arugula, watercress, lamb’s lettuce and red leaf lettuce.
  2. Dice the spring onion into very small bits and slice the cherry tomatoes in half. Serve them on top of the lettuce.
  3. Add the Conservas BayMar anchovy fillets and the Conservas BayMar tuna belly.
  4. Season it and sprinkle it with a splash of olive oil and balsamic vinegar.
  5. This balsamic vinegar perfectly accompanies salads with nuts, walnuts, almonds, pistachios and pickled meats or fish.
  6. Finally, we can pair this salad with a young white wine, white Sauvignon variety, a very aromatic grape. Or ripe and robust Cabernet Sauvignon.


  • Serves: four people
  • Type of recipe: starter
  • Difficulty: easy
  • Total time of preparation: 15 minutes