John Myers
Tapa Pepper Salad with Fresh Tuna
The perfect tapa pepper salad with fresh tuna recipe with a picture and simple step-by-step instructions.
- 1 Pc. Yellow peppers
- 1 Pc. Red peppers
- 0,25 Fresh onions, cut into strips
- 1 Pc. Chopped garlic
- 0,5 tsp Oregano
- 4 tablespoon White vinegar
- 10 tablespoon Extra virgin olive oil
- Salt
- Black pepper from the mill
- Sugar
- 200 g Tuna fillet
- Peel and core the paprika and remove the white partitions, cut into strips and sauté in a tablespoon of olive oil with the onions and garlic over medium heat, stirring, for 10 minutes. Let oregano sauté for the last three minutes. With vinegar Add salt, pepper and sugar to taste. Remove the pan from the heat and work in eight tablespoons of olive oil.
- Fry the tuna fillet all around on each side for 15 seconds in a tablespoon of olive oil, cut into bite-sized cubes, place in stoneware with the vegetables, cover and marinate for 24 hours. Serve a tuna cube with a little paprika on a plate as a tapa.
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