Tuna Belly with Roasted Peppers

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   For the homemade roasted red peppers:

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   1.

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   Preheat oven to 375 F (190 degrees C).

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   2.

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   Wash red peppers and arrange them on a rimmed baking sheet.

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   3.

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   Sprinkle salt and sugar over the peppers after coating them with the olive oil.

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   4.

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   Bake until their skin starts to wrinkle and blister (20-25 minutes on each side), keeping a watchful eye on the peppers.

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    5.

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    Remove pan from the oven, set aside and cool for 20-25 minutes.

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    6.

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    Carefully remove the skin from the peppers, remove seeds and cut into strips.

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    For the assembly:

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    1.

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    Chop fresh parsley.

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    2.

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    Make a vinaigrette in a small bowl with 3 tablespoons of olive oil, 1 tablespoon of vinegar and the chopped parsley.

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    3.

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    Drain the tuna belly or ventresca fillets can.

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    4.

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    Arrange the roasted pepper strips on a plate.

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    5.

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    Put tuna belly fillets on the top and dress with the vinaigrette.

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    6.

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    Serve and enjoy your Spanish tapas recipe with tuna belly fillets and homemade roasted peppers!

* Per serving · 4 servings · Values may vary.

No additional tips available.