Tuna Belly Fillets With Roasted Pepper

Ingredients:
2    red pepper (bell)
1 pn salt
1 pn sugar
3 T  olive oil
8 oz tuna belly, ventresca (canned in oil)
1 bn parsley (fresh)
3 T  olive oil
1 T  vinegar

Instructions:
 FOR THE HOMEMADE ROASTED PEPPERS:Preheat oven to 375 degrees F (190º
C).Wash red peppers and arrange them on a baking sheet.Sprinkle salt, sugar
over the peppers and coat with olive oil.Bake until their skin start to
wrinkle and blister (20 - 25 minutes each side), keeping a watchful eye on
the peppers.Set aside and cool for 20 - 25 minutes.Peel peppers with some
care, remove seeds and cut into stripes. FOR THE ASSEMBLY:Chop fresh
parsley.Make a vinaigrette in a small bowl with 3 tablespoons of olive oil,
1 tablespoon of vinegar and the chopped parsley.Drain the tuna belly or
ventresca fillets can.Arrange the roasted pepper stripes on a plate.Put
tuna belly fillets on the top and dress with the vinaigrette.Serve and
enjoy your Spanish tapas recipe with tuna belly fillets and homemade
roasted peppers! See more Spanish Tapas recipes. 

Description:
Ventresca is the underside of the tuna fish, which is the most desirable part, giving a succulent and moist fillet. Get this easy Tapas recipe with tuna belly fillets and homemade roasted pepper, a yummy appetizer of the Spanish gastronomy! 

Notes: