Spanish salad of asparagus, roasted red peppers, tuna belly, and anchovies, featuring a creamy anchovy vinaigrette made with olive oil. Ideal as a starter or light main course.

A vibrant salad with diced beet, tuna, hummus, and chopped egg — finished with pickled onion, mustard, and lemon for balance. A layered, satisfying bowl that hits every note.