White tuna recipe
This recipe was jointly developed by Nacho Manzano, the Executive Chef of Iberica Food and Culture in London and chef patron of the 2 Michelin star restaurant Casa Marcial in Asturias and Iberica's head chef Santiago Guerrero.
Santiago says: "This dish is inspired by a salad Nacho and I tried in a little restaurant in Asturias. It is so fresh and versatile - perfect served cold on a hot day or warmed up in the winter. It uses classic Spanish ingredients – roasted peppers, white tuna, olive oil and sherry vinegar and sums up Spain for me."
Ingredients
- 200 g Tinned white tuna bonito in olive oil, drained
- 3 Whole red peppers - medium to large in size
- 3 Large onions, sliced
- 1 Tin (250g) of roasted piquillo peppers, drained and cut into strips
- 0.5 Bag of rocket leaves
- 1 Packet of flat leaf parsley, finely chopped
- 200 ml Vegetable oil
- 200 ml Olive Oil
- 30 ml Sherry vinegar
- 1 Pinch of salt to season
- 7.1 oz Tinned white tuna bonito in olive oil, drained
- 3 Whole red peppers - medium to large in size
- 3 Large onions, sliced
- 1 Tin (250g) of roasted piquillo peppers, drained and cut into strips
- 0.5 Bag of rocket leaves
- 1 Packet of flat leaf parsley, finely chopped
- 7 fl oz Vegetable oil
- 7 fl oz Olive Oil
- 1.1 fl oz Sherry vinegar
- 1 Pinch of salt to season
- 7.1 oz Tinned white tuna bonito in olive oil, drained
- 3 Whole red peppers - medium to large in size
- 3 Large onions, sliced
- 1 Tin (250g) of roasted piquillo peppers, drained and cut into strips
- 0.5 Bag of rocket leaves
- 1 Packet of flat leaf parsley, finely chopped
- 0.8 cup Vegetable oil
- 0.8 cup Olive Oil
- 0.1 cup Sherry vinegar
- 1 Pinch of salt to season
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Coat the red peppers with olive oil and season with salt. Place them in a roasting pan and roast in the oven at 180C for 25 minutes or until brown on the outside.
- Cover the tray with tin foil and allow the peppers to cool. When the peppers are cool enough to handle, peel them and remove the seeds. Cut the peppers into thin strips and set aside.
- Heat the vegetable oil in a pan, then add the onions. Cook over a medium heat, stirring regularly until the onions are lightly browned. Reduce heat and cook until onions are a deep brown.
- Drain the excess oil from the onions and allow to cool to room temperature. In a large bowl, place the drained bonito with the chopped piquillo peppers and mix with a spoon.
- Add the cooled onion and the peppers. Mix carefully until you get an even distribution of all the ingredients. Keeping some aside for the table, add the olive oil and sherry vinegar. Season with salt
- Add the chopped parsley. Then carefully mix again until the olive oil, vinegar, salt and parsley are through the salad. Keep the mixture in the fridge for a minimum of 12 hours to allow the flavours to combine.
- To serve: Place the tuna mixture into 6 bowls top with rocket leaves and a little of the remaining sherry vinaigrette.
Also worth your attention:
More recipes from Nacho Manzano
More about Santiago Guerrero
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