Torrada de escalivada with tuna recipe
Escalivada or escalibada is a typical dish from the area of Catalonia that is made up of various vegetables burned over a flame and later roasted with a little dressing. As you can see, it is a very easy to prepare and very healthy dish, so it is always well received at any meal.
That is why this time we are going to show you how to prepare roasted escalivada with canned tuna, a simple but very tasty dish that will delight all those who try it.
In general, roasts with escalivada can also have several other things such as anchovies or stuffed olives, so if you feel like it, assemble them to your liking by adding these or other ingredients.
Ingredients to make Torrada de escalivada with tuna:
- 4 slices of peasant or town bread
- 2 Eggplants
- 2 red bell peppers
- 2 cloves of garlic
- 1 pinch of salt
- 1 splash of extra virgin olive oil
- 1 splash of Vinegar
- 4 cans of canned tuna
How to make Torrada de escalivada with tuna:
We will begin to make the escalivada toast with tuna by preheating the oven to 180º C with heat up and down and if available, we also put the fan mode.
Next, we take the peppers and the aubergines and roast them directly in the flame of the stove so that the skin burns on the outside and once roasted, they have that characteristic smoky touch and the toast with Catalan roast is tastier. Once the skin of the vegetables is burned, we take silver or aluminum foil and wrap each pepper and each aubergine separately, place them on the grill or oven tray and let them roast for approximately 30 minutes.
Trick: You have to turn the vegetables when they take half the time in the oven so that they cook well on all sides.
While the roasted vegetables are being cooked, peel and finely chop the garlic and toast the toasted country or peasant bread directly on the flame, in the oven or in an electric toaster, as you prefer. Once we have the roasted peppers and aubergines, we wait for them to cool down a bit and then we remove the skin taking care not to remove any of the pulp. Then we open them, clean them of seeds under running tap water and cut them into thick strips.
We place the cut vegetables in a bowl together with a pinch of salt, a splash of oil, another of vinegar and the minced garlic and stir to obtain our homemade escalivada. Finally, we place a little escalivada on top of the toast, we drain the canned tuna a little and put it on top too, and that’s it! Now we can enjoy eating our escalivada toast with homemade tuna.
