Vegetable recipe with tuna belly

Desserts

Today's entry is a bit more laborious than the ones I usually publish, but although it is more entertaining, it does not have special difficulty, so I recommend that you try it, because the result of this recipe for vegetables with tuna belly is really delicious.

It is a recipe that we can enjoy both freshly made, hot, as if it were a main dish, such as letting the vegetables warm, and savoring it as a warm salad. In one way or another, it is a luxury in the best season of vegetables.

Ingredients for two people:

  • 1 medium aubergine, 6 zucchini slices, half a green pepper, half a red pepper, and 2 potatoes. 1 can of tuna belly from the north. Extra virgin olive oil and salt

How to make vegetables with belly:

We cut the aubergine into slices one centimeter thick, we salt them and we put them on absorbent paper so that they release their waters. Peel the potatoes and cut them into three large longitudinal slices. We prepare a couple of pieces of pepper on a regular basis.

In a frying pan with plenty of extra virgin olive oil, fry the potatoes and peppers on low heat for about an hour. After the process the potatoes will be honeyed and well cooked on the inside and will have a slight browning on the outside. We drain on absorbent paper and reserve.

On a plate we place the drained eggplant slices, and the zucchini slices and cook them without anything, simply in the microwave in several series of a minute, so that they soften and need little further processing. Once they are apparently tender, we give them a turn on the grill or in a frying pan with almost no oil to brown them.

To assemble the dish, we put the potatoes on the base, cover them with the pieces of red and green peppers, continue with the zucchini and finally put the aubergines, ensuring that we have a stable enough tower to place some slices of belly on it. canned northern bonito.

Processing time | About an hour
Difficulty | Half

Tasting

This recipe for vegetables with tuna belly can be completed with an appetizer, or topped off with a dessert, and you will have guaranteed success. The different textures of each vegetable and the contrast of the different flavors, is one that is not forgotten.

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