Tuna belly recipe with sesame seeds and piquillo peppers


A very long name for a recipe that deserves that all its main ingredients are reflected in the title. The recipe for tuna belly with sesame seeds and piquillo peppers is a recipe from José Andrés' book that I mentioned last week.

Although the recipe is made with belly, for me the best option when it comes to grilled tuna or even when it should be undercooked, it can also be made with fillets from the tuna loins. Of course, that is not Mediterranean bluefin tuna, we already know in what situation it is, let's not help it to be caught.

Ingredients for 4 people

  • 200 gr of canned piquillo peppers, 4 pieces of belly, sesame seeds, olive oil and salt.

Preparation of the tuna belly

In a plate we put the sesame seeds and batter the tuna belly previously seasoned with salt. We reserve it and while we put a pan or griddle to heat with two or three tablespoons of olive oil.

In a blender glass we crush half of the piquillo peppers with their own oil and season to taste. The rest, we chop and reserve.

In the hot pan we make the belly, a couple of minutes on each side. Remove and sauté the piquillo peppers.

Assemble the dish by placing the sautéed pieces of pepper, on top of the piquillo puree and on top of the belly slices.

Processing time | 15 minutes Difficulty | Easy


The sesame gives a very special touch to this tuna belly recipe. When heated in the pan, they give off all their aroma, impregnating the belly, and the intense sweet and slightly acidic flavor of the piquillo accompanies the dish and elevates it to the altars. How exaggerated! Come on, it's very tasty.

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