Our Delikatessen Recipes


  • 4
  • 40min
  • 100g trio quinoa
  • 1⁄2 onion
  • 1 tbsp olive oil
  • 1⁄2 tsp curry powder
  • 150g Ortiz Ventresca tuna belly
  • 100g celery sticks
  • 100g green beans
  • 100g zucchini
  • 1 bunch flat parsley
  • 1⁄2 bunch basil
  • 1 lemon zest
  • Juice of 1 lemon
  • 60ml Alexis Muñoz olive oil
  • Salt


In a frying pan, sweat the onions in olive oil. Add the curry powder and quinoa with 250ml water and cook over high heat until the water has evaporated completely (approx. 20 min.). Season with salt and cool. Chop the onion and herbs and set aside in a bowl. Add the celery and zucchini, cut into thin strips.

Cook the beans for 5 min in a pot of salted water, then cut into brunoise and add to the salad bowl. Add the quinoa and tuna belly to the rest of the preparation and mix all the ingredients. Season with lemon juice and zest, olive oil and salt, and arrange in a circle on a plate.

* Ingredients available in our delikatessens