Green Beans with White Tuna

Judías verdes con Bonito del Norte

Made with:


Share it!


Ortiz White Tuna in Olive Oil
– 800 grams fine green beans
– 16 halved cherry tomatoes
– Vinaigrette
– Lamb’s lettuce
– 50 grams roughly chopped pine kernels
– 100 grams extra virgin olive oil
– 3 centilitres white whine vinegar
– 1 sprig of fresh rosemary
– 1 small clove of garlic, peeled
– Salt and pepper


Boil the beans in abundant water with a little salt and a dash of olive oil. Once cooked, drain and season the beans with salt, pepper and a little vinaigrette. Then cut the tomatoes in half and arrange them with the beans in the centre of each plate to create a “bouquet”. Select the Ortiz White Tuna steaks, flake them and place on top of the “bouquet”. Decorate with the lamb’s lettuce and sprinkle with the remaining vinaigrette. Mix all the ingredients in a bowl and leave to mature for a few hours. When the taste is to your liking, remove the rosemary and garlic, replacing it when you serve the dish.