Albacore belly with "piparra" vinagrette
Ingredients for 5 portions
Calculate portions
Tuna belly in oil
0.25 kg
Spring onions
1.0 ud
Ibarra chilli
25.0 g
Bread
25.0 g
Onion
0.25 kg
Green pepper
0.25 kg
Olive oil
0.1 l
Red pepper
0.25 kg
Table salt
1.0 g
Tomato sauce
0.05 l
Elaboration
The following elaborations are needed for this recipe:
- Tuna belly in oil
- Piperade (roasted peppers)
- Piparra pepper vinaigrette:
- Cut the piparra peppers into fine rings and the spring onions into brunoise. Mix with a dash of vinegar, a pinch of salt and oil.
For the decoration:
- Chop the garlic in brunoise and make some fried garlic oil.Once done, remove the garlic and drain on a paper towel so as to make the garlic crunch.
- Stalks of chive.
For the base:
- Slice the bread and spread with butter.
- Toast the bread on a griddle pan on both sides.
SERVING
- Place the bread on the bottom and cover with the pepper strips.
- Put the tuna belly shaped like a book on top .
- Season with a bit of vinaigrette.
- Para terminar, espolvorea con el crujiente de ajo y un tallo de cebollino.
Nutritional information (1 portion)
Energy
261.63
kcal
Carbohydrates
9.69
g
Proteins
14.28
g
Lipids
18.07
g
Fiber
2.32
g
Saturates
2.78
g
Monounsaturated fatty acids
7.94
g
Polyunsaturated fatty acids
7.11
g
Cholesterol
32.53
mg
Calcium
114.14
mg
Iron
2.3
mg
Zinc
0.83
mg
Vitamin A
107.38
ug
Vitamin C
86.22
g
Folic acid
35.2
ug
Salt (Sodium)
326.19
mg
Sugars
4.64
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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