Tuna Belly & Baby Artichoke Salad

This is the IMG_3207perfect spring & summer salad to enjoy for an alfresco meal in the garden, or pack for a deliciously fresh picnic lunch! It’s packed with flavour from the fresh veggies and incredibly tender tuna belly! Our tuna belly is completely preservative free and is ideal for adding into pastas, salads or simply enjoying as a condiment with some freshly baked bread. 












Tuna Belly & Baby Artichoke Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Category: Recipes

Tuna Belly & Baby Artichoke Salad


  • 2 large handfuls curly kale
  • 100g cherry tomatoes
  • 1/2 small red onion
  • Tbsp Giribizzi olive oil
  • 1/2 ripe avocado
  • 5 Giribizzi Baby Artichokes
  • 75g Giribizzi Tuna Belly
  • Salt and pepper to taste
  • Fresh basil to garnish


  • To prepare your salad, drizzle the olive oil over the kale and add a good pinch of salt. Massage the oil into the kale to soften the leaves.
  • Finely dice the red onion and slice the tomatoes into halves. Cut the avocado into cubes and combine all of your veggies and tuna belly, tossing the salad through.
  • Slice the baby artichokes into halves and scatter these over your salad, along with some fresh basil leaves and a little black pepper.
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