Grilled albacore with Gernika green peppers
Allergens:
Ingredients for 5 portions
Calculate portions
Bonito
1.0 kg
Salt flakes
2.0 g
Extra virgin olive oil
0.05 l
Garlic, bulb
2.0 ud
Dried chilli pepper
1.0 g
Vinegar
0.02 l
Green basque country peppers
25.0 ud
Red onion
0.5 kg
Table salt
1.0 g
Ground black pepper
1.0 g
Chives
30.0 g
Sunflower oil
0.05 l
Elaboration
For the tuna:
- Fillet the tuna and set aside.
- For the garnish:
- Chop the onion in julienne and caramelize in oil with salt and pepper. Set aside.
- Fry the Guernica green peppers.
For the fried sauce:
- Slice the garlic and cut the dried chilli in rings.
- Pour olive oil in a pan or sauté, add the garlic and heat, when it begins to change its colour, remove from the heat and add the cut chilli, vinegar and parsley.
For decoration:
- Make a chive oil, for this, blend the chives in sunflower oil until they are perfectly blended.
- Cut thin rings of onion using the slicing machine. Flour and fry them at a moderate temperature until they are crispy.
SET UP
- Grill the fillets carefully so as not to break them. Place them on a tray.
- Fry the peppers.
- Prepare the fried sauce and place the tuna on the tray. Move the tray well to thicken the fried sauce and the juice of the tuna. Pour the rest of the sauce over the tuna.
- Place the tuna on a bed of caramelised onion.
- Garnish with the fried Guernica peppers.
- Garnish with a dash of chive oil and the crunchy onion rings.
Nutritional information (1 portion)
Energy
472.8
kcal
Carbohydrates
5.79
g
Proteins
41.89
g
Lipids
30.56
g
Fiber
3.65
g
Saturates
5.45
g
Monounsaturated fatty acids
12.82
g
Polyunsaturated fatty acids
10.18
g
Cholesterol
71.52
mg
Calcium
191.29
mg
Iron
4.1
mg
Zinc
2.27
mg
Vitamin A
105.24
ug
Vitamin C
172.98
g
Folic acid
86.02
ug
Salt (Sodium)
153.79
mg
Sugars
2.15
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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