Roasted peppers at home tuna belly – 55000 Recipes. Passion for food

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Roasted peppers at home tuna belly

Delicious salad, suitable for any time of the year. Once roasted, peppers can be canned, as can tuna bellies.

Chef: Francis Paniego

Heir to an important saga for hoteliers, he is the great kitchen innovator in Riohan. He divided his life between Echaurren, the family restaurant in Ezcaray, where he has his restaurant, El portal de Echaurren, and Tondeluna, the gastro bar in Logroño.

Ingredients

  • 1 avocado
  • Onions and salt
  • escarol leaves and lolo rosso
  • 6 roasted onions
  • 1 belly tuna of 600 g
  • extra virgin olive oil
  • 500 g red peppers

Preparation

Peppers

  1. Wash the peppers and place them on a baking sheet with a little oil and water so that they can release a lot of juice. evenly done.
  2. Once baked, let them rest on the plates where they were baked and cover so that they finish cooking with their own heat.
  3. Allow to cool, peel and strain the juice; cut into strips of the same size, assemble the plates and save until the moment of transition into the chamber.

The abdomen

  1. Bake the belly at 180 ° for 12 minutes.
  2. Remove the cloth that covers them and separate the bonito flakes, being careful not to tear them.

Presentation

  1. Heat a plate of peppers in the salamander to remove the feeling of cold.
  2. Place them next to bonito flakes, some escarol leaves and lolo rosso.
  3. Serve with diced roasted onions and avocado.
  4. Dress with extra virgin olive oil, salt and chopped onion.

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