Ortiz White Tuna Belly Fillets with Tender Onion

Ventresca-de-Bonito-del-Norte-con-cebollitas-tiernas

Made with:

ventresca-de-bonito-del-norte

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Ingredients

Serves 4:
– Two 110 g cans of  Ortiz White tuna belly fillets
– 1 bunch of spring onions, cut into very fine strips
– 1/2 bunch of chives, cut into matchsticks
– Black olives

Tapenade:
– 100 g pitted black olives
– 2 Ortiz Anchovy Fillets in Olive Oil
– 1 pinch of oregano
– 2 tbsp olive oil
– 1 tbsp honey
– 1 tbsp wine vinegar

Preparation

On each plate, assemble a “bouquet” of the spring onions cut into fine strips and the chives in matchsticks. Next, carefully select the Ortiz north coast tuna belly fillets and place on top of the  “bouquet”. Garnish with more spring onion strips and finish the dish by dotting some of tapenade around the edges. Top with some whole black olives. Tapenade: Blend the pitted black olives, anchovies, oregano, olive oil, honey and vinegar until you have a fine paste.