Its salad season and you also know how much I like them. This one that I bring you this time is one of those that everyone likes, even the least salad bowls. It is a salad of roasted red peppers with tuna but in reality, it is not a usual salad, it is rather a starter with that name, because in truth they are roasted red peppers with tuna from the north well-seasoned on top.
The mixture of roasted pepper (homemade a thousand times better) and the tuna from the north (and if it is tuna belly, you embroider it) is wonderful; and it makes an appetizer as simple in ingredients as this one is a real wonder.
Add just a little salt and extra virgin olive oil to the roasted peppers with tuna belly and they will be perfect.
Ingredients to make Roasted Peppers with bonito:
• 3 large red bell peppers
• 1 jar of bonito from the north in olive oil (quality)
• 1 pinch of salt to taste
• 1 splash of extra virgin olive oil
How to make Roasted Peppers with Bonito:
We will begin to make this recipe for roasted peppers with tuna belly by roasting the peppers following the instructions that I left you in another recipe on my blog. You will see how you do them in a moment and without problems to peel them.
Well, when the peppers are roasted and tempered, and after peeling them, cut them into strips and place them on a serving dish. Add a little salt to taste and stir.
Next, we place the tuna fillets from the north on top and water them with a little of the oil from the same or bottle or if we prefer with a little extra virgin olive oil. So simple and so delicious. We just have to serve these roasted red peppers with bonito and enjoy. There’s no more.
