White Tuna Belly Fillets with Vegetables


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Serves 2:
– Two 110 g cans of White tuna Belly fillets
– 4 slices of rustic bread
– 2 yellow peppers
– 2 red peppers
– 2 green peppers
– 3 aubergines
– Pitted black olives
– Pitted green olives
– 1 clove of garlic, halved
– Olive oil
– White wine vinegar
– Chopped parsley


Roast the peppers and aubergines in the oven at 250 ºC until their skin has split. Once they are done, peel them carefully and cut them into fine strips. Place in a serving dish and season with olive oil, vinegar, garlic and parsley. It is recommended that you leave them to marinate for a day, or at least 12 hours if possible. Meanwhile, toast some slices of rustic bread. Spread the marinated aubergines and peppers on the toasts, topping with strips of Ortiz north coast tuna belly. Garnish by alternating the green and black olives, chives and garlic.  


If you can roast the peppers and aubergines over embers, the resulting delicate smoked flavour is very interesting.