The Pioneer Woman Tasty Kitchen
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Tuna Belly with Roasted Peppers

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Prep:

Cook:

Level: Easy

System:

4

Description

Try this Spanish tapas dish which uses the most desirable and moist part of the tuna, the ventresca, and homemade roasted peppers.

Ingredients

  • FOR THE HOMEMADE ROASTED PEPPERS:
  • 2 whole Red Bell Peppers
  • 1 pinch Salt
  • 1 pinch Sugar
  • 3 Tablespoons Olive Oil
  • FOR THE ASSEMBLY:
  • 1 bunch Fresh Parsley
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Vinegar
  • 8 ounces, weight Tuna Belly Fillets (ventresca) Canned In Oil

Preparation

For the homemade roasted red peppers:

1. Preheat oven to 375 F (190ºC).

2. Wash red peppers and arrange them on a rimmed baking sheet.

3. Sprinkle salt and sugar over the peppers after coating them with the olive oil.

4. Bake until their skin starts to wrinkle and blister (20-25 minutes on each side), keeping a watchful eye on the peppers.

5. Remove pan from the oven, set aside and cool for 20-25 minutes.

6. Carefully remove the skin from the peppers, remove seeds and cut into strips.

For the assembly:

1. Chop fresh parsley.

2. Make a vinaigrette in a small bowl with 3 tablespoons of olive oil, 1 tablespoon of vinegar and the chopped parsley.

3. Drain the tuna belly or ventresca fillets can.

4. Arrange the roasted pepper strips on a plate.

5. Put tuna belly fillets on the top and dress with the vinaigrette.

6. Serve and enjoy your Spanish tapas recipe with tuna belly fillets and homemade roasted peppers!

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