Homemade salad with albacore in olive oil and piperrada (roasted green pepper stew)

60 min
Type of dish: Salads, Fish
Temperature: Room temperature
Allergens
Eggs
Eggs
Fish
Fish
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

For the albacore in olive oil:

  • Clean the albacore, cut it into large pieces (if it is the tuna belly leave it in one piece) and boil in brine (water and coarse salt) boiling with a bay leaf, leave until the tuna separates from the bone.
  • Remove from the brine and let cool.
  • Remove the skin, the bones and the black parts of the albacore, place in glass jars and cover with 0.4 º olive oil.
  • Sterilize the jars for 40 minutes. Wait 4 to 6 weeks before consuming.
  • It will be preserved for a long time.

For the basic roasted peppers stew (piperrada).   

For the potatoes:

  • Simmer the potatoes cut into slices of about 3 mm, drain them and place them slightly overlapped on a baking tray.
  • Cover with cream and bake at 180 ºC, until the cream evaporates.

For the  garnished vinaigrette:    

  • With scallions, egg white and parsley.
  • For the gazpacho sauce.        

SET UP

  • Place the potato in the center of the plate.
  • Place the piperrada on top.
  • Form a mountain with the tuna.
  • Garnish with chive sprigs and the sauces.
Nutritional information (1 portion)
Fiber 5.92 g
Saturates 13.86 g
Monounsaturated fatty acids 52.69 g
Polyunsaturated fatty acids 10.84 g
Cholesterol 98.49 mg
Calcium 245.15 mg
Iron 4.94 mg
Zinc 1.88 mg
Vitamin A 360.86 ug
Vitamin C 181.84 g
Folic acid 118.65 ug
Salt (Sodium) 5861.56 mg
Sugars 12.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.