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Canned tuna with vegetables

updated

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Ingredients for 2 servings:

  • 700 g tuna, white
  • 1 pepper(s), red (piquillo)
  • 2 carrots
  • 250 g peas, fresh or frozen
  • 2 onions
  • 2 carnations
  • 2 sprigs rosemary, fresh
  • Pepper, whole, mixed
  • Sea salt (Flor de Sal)
  • Olive oil, extra virgin
  • 1 tbsp vinegar
  • sherry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

similar to antipasta with canned tuna, but much tastier

Remove the skin and bones from the tuna and carefully cut into thicker pieces. Season with salt. Peel and slice the carrots, slice the onion, and strip the bell pepper. Layer the tuna pieces and vegetables evenly in the jars. Add the pepper, cloves, and rosemary, and drizzle with the vinegar. Top with olive oil until everything is covered. Seal the jars and sterilize for 1 hour at 100°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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