TUNA BELLY WITH PIQUILLO PEPPER SAUCE - ATUNLO - Auténtico Atún Salvaje
5706
portfolio_page-template-default,single,single-portfolio_page,postid-5706,theme-bridge,bridge-core-2.3.9,woocommerce-no-js,,qode-title-hidden,qode_grid_1400,footer_responsive_adv,qode-overridden-elementors-fonts,qode_disabled_responsive_button_padding_change,columns-3,qode-product-single-tabs-on-bottom,qode-child-theme-ver-22.4.1596095232,qode-theme-ver-22.4,qode-theme-bridge,qode_advanced_footer_responsive_1000,wpb-js-composer js-comp-ver-6.2.0,vc_responsive,elementor-default,elementor-kit-1494

TUNA BELLY WITH PIQUILLO PEPPER SAUCE

 

Difficulty:  

 

35 min.

 

Diners:  

Ingredients

 

  • Tuna belly 180 gr
  • One tablespoon of virgin olive oil
  • One tin of piquillo peppers
  • One onion
  • 50 ml of liquid cream
  • Salt
  • White pepper
  • One large courgette
  • Seaweed to garnish
  • Preparation

Elaboration

 

  • To make the piquillo sauce, cut the onion into julienne strips and sauté in a pan with olive oil.
  • Add the piquillo peppers and fry for a couple of minutes.
  • Process with a blender while adding a little liquid cream. Put to one side.
  • Season the tuna belly with salt and pepper and with a little oil, brown on both sides, leaving the inside raw.
  • Cut the courgette into strips and fry in the pan.
  • To serve, place the tuna belly on a bed of courgette, add the piquillo sauce and garnish with seaweed.

 

Print Friendly, PDF & Email