Ingredients to make Tuna with heart vinaigrette and vegetables with cheese:
- 1 flank of tuna
- 2 roasted bell peppers
- 1 zucchini
- 4 creamy cheeses
- ½ lettuce heart
- 10 tablespoons of virgin olive oil
- 3 tablespoons of cider vinegar
- Salt
How to make Tuna with head vinaigrette and vegetables with cheese:
- Cut the lettuce heart, wash it and put it in a casserole with a little cold water until covered and salt.
- When the water begins to boil, we remove the heart from this casserole and cool it under cold water.
- We crush this heart with the blender together with the cider vinegar, virgin olive oil and a pinch of salt and reserve this vinaigrette in the fridge until it is ready to use.
- If it was a bit bitter, you can add a pinch of sugar.
- Roast the tuna flank smeared with olive oil and lightly salted in an oven dish together with the previously roasted peppers and zucchini slices.
- Place in the preheated oven at 180º C for 20 minutes.
- Once the tuna flank is cooked, remove it from the oven and reserve
- Place a few pieces of creamy cheese over the hot roasted peppers and zucchini slices and return to the oven until the cheese hardens on top of the vegetables.
- We present the dish with the sliced tuna flank, decorating the vegetables with the cheese and lightly sauced with the lettuce heart vinaigrette.
