A lovely contrast with parsley and salmon

People :

4

Preparation time :

20 min

Cooking time :

10 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 600g tuna
  • 1 bunch parsley
  • 1 clove garlic
  • 1 egg
  • 150ml olive oil
  • ½ lemon
Preparation
  1. Wrap the six peppers individually with aluminum foil, add a pinch of salt and a drizzle of olive oil to each, and roast them in the oven for about 20 minutes at 180º.
  2. Remove from the oven and let cool without removing the foil. Peel the peppers and cut into similar-sized strips.
  3. Cut the tuna into medallions and coat in parsley. Sear it in a pan with a drizzle of olive oil.
  4. Saute the peppers in a drizzle of olive oil with the whole garlic clove and arrange on a plate, serving tuna over the peppers.
  5. Add a spoonful of garlic mayonnaise. To make a quick garlic mayonnaise, blend a clove of garlic with an egg and slowly add oil until the mayonnaise thickens.
Make an Al i oli gratin in a heat-resistant container such as a creme brulee dish.

Additional information

People :

4

Preparation time :

20 min

Cooking time :

Difficulty:

Media