Ingredients to make Bonito with onion and peppers:
- 2 Kg Tuna slices
- 1 beautiful white onion
- 8 long green bell peppers
How to make Bonito with onion and peppers:
- The juiciest part of the egaluze or bonito is the upper part, the open part.
- In addition, we believe that the bonito is richer (perhaps only milder) than the tuna or bighorn, other tunas seem inferior to us.
- It would be convenient to buy loins, which is the logical way, instead of slices; but as a whole piece is not bought, very difficult.
- Cut the onion into feathers and the peppers into slices, 2 tablespoons of EVOO and currently microwave on low power 8-10 minutes.
- EXECUTION: Prepared and clean the bonito, extractor to the top, and we put it on a roasting plate, smeared with Above, to roast on both sides, high to medium heat and time of about 12 minutes.
- The smell that tuna gives off when roasting is possibly among the bearable ones in the kitchen, but this can also be done using aluminum foil, something more difficult to control, but that way it doesn’t smell at all.
- Salt to taste
- As the point of roasting is always important, it must be just roasted, rosy in the center, very juicy.
- PRESENTATION: It is customary to present it in a dish previously chopped and watered with some of the juice and the onions and peppers, and all with a spray of vinegar.
- If they are loins, they are served whole, without chopping.
