Tuna Belly with 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 Instructions

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!