The Pioneer Woman Tasty Kitchen
Profile Photo

Tuna Belly with Roasted Peppers

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Avocado Toast
Profile Photo by Patricia @ ButterYum in Appetizers
One bite and you'll know why we make this simple recipe...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Loaded Mexican Fries
Profile Photo by Kelley Simmons @ Chef Savvy in Appetizers
Loaded Mexican Fries with homemade queso blanco. Just in time for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Coconut Cashews
Profile Photo by Stacey @ Bake.Eat.Repeat. in Appetizers
Candied coconut cashews that are completely addictive. So good you will...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Vegan Dill Sour Cream Dip
Profile Photo by Joyce@Light Orange Bean in Appetizers
This healthy vegan dill sour cream dip is made from navy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Healthy Nachos with Mushrooms, Jalapenos and Cauliflower Queso
Profile Photo by Phoebe Lapine in Appetizers
Healthy nachos with mushrooms, jalapenos and cauliflower queso dip. Gluten-free, low-dairy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy