METHOD
- Toast the sourdough. Brush or drizzle both sides lightly with extra virgin olive oil. Toast in a pan, toaster or oven until crisp on the outside but still slightly chewy inside.
- Prepare the tuna. Place the Bonito del Norte in a bowl and gently separate it into large flakes. Avoid over-mixing so the belly retains its tender texture.
- Season. Add the lemon zest, 1 teaspoon lemon juice, chopped parsley, black pepper and a small pinch of salt. Add a little of the tuna’s olive oil if the mixture needs more moisture. Toss gently.
- Assemble. Spread the romesco sauce over the warm sourdough. Top with the flaked tuna, followed by the sliced piquillo peppers.
- Finish. Drizzle with extra virgin olive oil, add a final squeeze of lemon and scatter over the remaining parsley. Serve immediately.
