Albacore belly with "piparra" vinagrette

30 min
Type of dish: Appetizers and canapes
Temperature: Cold
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Tuna belly in oil 0.25 kg
Spring onions 1.0 ud
Bread 25.0 g
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)
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.