Description
Try this Spanish tapas dish which uses the most desirable and moist part of the tuna, the ventresca, and homemade roasted peppers.
Ingredients
- FOR THE HOMEMADE ROASTED PEPPERS:
- 2 whole Red Bell Peppers
- 1 pinch Salt
- 1 pinch Sugar
- 3 Tablespoons Olive Oil
- FOR THE ASSEMBLY:
- 1 bunch Fresh Parsley
- 3 Tablespoons Olive Oil
- 1 Tablespoon Vinegar
- 8 ounces, weight Tuna Belly Fillets (ventresca) Canned In Oil
Preparation
For the homemade roasted red peppers:
1. Preheat oven to 375 F (190ºC).
2. Wash red peppers and arrange them on a rimmed baking sheet.
3. Sprinkle salt and sugar over the peppers after coating them with the olive oil.
4. Bake until their skin starts to wrinkle and blister (20-25 minutes on each side), keeping a watchful eye on the peppers.
5. Remove pan from the oven, set aside and cool for 20-25 minutes.
6. Carefully remove the skin from the peppers, remove seeds and cut into strips.
For the assembly:
1. Chop fresh parsley.
2. Make a vinaigrette in a small bowl with 3 tablespoons of olive oil, 1 tablespoon of vinegar and the chopped parsley.
3. Drain the tuna belly or ventresca fillets can.
4. Arrange the roasted pepper strips on a plate.
5. Put tuna belly fillets on the top and dress with the vinaigrette.
6. Serve and enjoy your Spanish tapas recipe with tuna belly fillets and homemade roasted peppers!
