Tuna Belly with Roasted Peppers - red bell peppers

Method

• For the homemade roasted red peppers:
• 1.
• Preheat oven to 375 F (190 degrees C).
• 2.
• Wash red peppers and arrange them on a rimmed baking sheet.
• 3.
• Sprinkle salt and sugar over the peppers after coating them with the olive oil.
• 4.
• Bake until their skin starts to wrinkle and blister (20-25 minutes on each side), keeping a watchful eye on the peppers.
• 5.
• Remove pan from the oven, set aside and cool for 20-25 minutes.
• 6.
• Carefully remove the skin from the peppers, remove seeds and cut into strips.
• For the assembly:
• 1.
• Chop fresh parsley.
• 2.
• Make a vinaigrette in a small bowl with 3 tablespoons of olive oil, 1 tablespoon of vinegar and the chopped parsley.
• 3.
• Drain the tuna belly or ventresca fillets can.
• 4.
• Arrange the roasted pepper strips on a plate.
• 5.
• Put tuna belly fillets on the top and dress with the vinaigrette.
• 6.
• Serve and enjoy your Spanish tapas recipe with tuna belly fillets and homemade roasted peppers!