Tuna belly
OIL USES: Fry
INGREDIENTS
SERVINGS: 2
- 4 potatoes
- 0.5 lb tuna belly
- 0.5 cup white wine
- 1 tin piquillo peppers
- 4 tbsp GOYA® Reduced Sodium Alcaparrado
- 2 tbsp cloves of garlic
- 4 tbsp GOYA® Extra Virgin Olive Oil
- Chives to garnish
- 1 tsp a pinch of salt
- 1 tsp black pepper
PREPARATION
1
First, put a pan of water to boil and when its boiling, add the potatoes. Once they are cooked, remove them from the pan, drain and allow to cool before peeling and cutting into rounds.
2
Next, add a good splash of GOYA® Extra Virgin Olive Oil to a pan and when it’s hot add the tuna and seal on both sides.
3
Then add the wine and allow the alcohol to evaporate off. Reduce the heat, season to taste and cook until the tuna is ready. Set aside.
4
To plate, place the potato rounds at the bottom of a casserole dish, then add the piquillo peppers either whole or in strips as you prefer, and place the tuna on top.
5
Add 3 or 4 tbsp of GOYA® Reduced Sodium Alcaparrado along with a good splash of GOYA® Extra Virgin Olive Oil.
6
Finally, chop a few chives and sprinkle on top to decorate. Enjoy!
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