Tuna Belly with Piquillo
Two conservas, one perfect plate
Ventresca tuna belly laid over a bed of warmed piquillo peppers, finished with EVOO and flaky salt. Two of Iberico Club's best conservas on one plate — the silky richness of the tuna belly against the sweet smokiness of the peppers. No cooking required. Open two jars, arrange, drizzle, eat.
Ingredients
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Bonito del Norte Belly Tuna “Ventresca” fillets from Bermeo, Spain. 4 oz.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Drain piquillo peppers and slice lengthwise into strips. Arrange on a plate as a bed.
- Lift ventresca pieces from the jar carefully, keeping them intact. Lay over the peppers.
- Spoon some of the olive oil from the ventresca jar over everything.
- Finish with flaky sea salt, a drizzle of fresh EVOO, and a crack of black pepper.
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