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Piperade de thon cru
Piperade with Raw Tuna
Preparation info
- For
6
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 2008
Ingredients
- Bluefin tuna fillet
600 g - Green capsicum
1 - Red capsicum
1
Method
- Brown the whole capsicums in a 200°C oven for 15 minutes. Take them out of the oven, seal them inside a plastic bag and allow them to cool.
- Peel the capsicums, remove the seeds and slice them into thin strips. Slice the red onion.
- Slice the tuna into carpaccio-style slivers, arrange the slices on a plate and dress with olive oil. Top with the capsicum