METHOD
- Wrap the spring onions in aluminium foil with a pinch of coarse salt and a drizzle of olive oil.
- Roast in a frying pan over medium heat or place in an oven dish with a little water. Cook at 150°C for approximately 10 minutes, or until the spring onions are tender.
- Spread a generous layer of Romesco sauce across a serving dish.
- Arrange the roasted spring onions over the sauce, then add the slices of white tuna belly alongside.
- Finish with lemon thyme leaves, chopped chives and a drizzle of the oil from the tuna preserves.
- Serve immediately as a refined Spanish-style appetiser or tapas dish.
What is Romesco Sauce?
Romesco is a traditional Spanish sauce made with tomatoes, almonds, peppers, paprika, bread, olive oil and vinegar.
Source: https://cabodepeas.com/recipe/white-tuna-belly-with-spring-onions-and-romesco-sauce/?lang=en
