Tuna recipe with heart vinaigrette and vegetables with cheese

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:

1. Cut the lettuce heart, wash it and put it in a casserole with a little cold water until covered and salt.
2. When the water begins to boil, we remove the heart from this casserole and cool it under cold water.
3. 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.
4. If it was a bit bitter, you can add a pinch of sugar.
5. Roast the tuna flank smeared with olive oil and lightly salted in an oven dish together with the previously roasted peppers and zucchini slices.
6. Place in the preheated oven at 180º C for 20 minutes.
7. Once the tuna flank is cooked, remove it from the oven and reserve
8. 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.
9. We present the dish with the sliced ​​tuna flank, decorating the vegetables with the cheese and lightly sauced with the lettuce heart vinaigrette.