Name: Pipirrana con Atun
Yield: 4 servings
Ingredients: 3/4 lb. fresh tuna loin; 1 medium cucumber; 3 plum tomatoes; 1 medium onion; 1 green bell pepper; 1 red bell pepper; 1/2 c. spanish extra-virgin olive oil; 2 tbsp. spanish extra-virgin oilve oil; .13 c. spanish sherry vinegar; Sea salt

Servings: persons

3/4 lb. fresh tuna loin
1 medium cucumber
3 plum tomatoes
1 medium onion
1 green bell pepper
1 red bell pepper
1/2 c. spanish extra-virgin olive oil
2 tbsp. spanish extra-virgin oilve oil
.13 c. spanish sherry vinegar
Sea salt

1
Cut the cucumber, tomato, onion, and peppers into 1/2-inch pieces.
2
Combine the vegetables in a large bowl.
3
Toss with 1/2 cup of the olive oil and the vinegar.
4
Season with salt and set aside.
5
Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat.
6
Place the tuna in the pan and sear on all four sides, allowing the center to stay rare.
7
Transfer the tuna to a cutting board and slice 1/2-inch thick pieces.
8
Spread the vegetables on a small plate and lay the slices of tuna on top.
9
Drizzle with remaining tablespoon of olive oil and season to taste with salt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pipirrana con Atun

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