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As the ‘La Bamba’ song goes, it takes some “grace” to prepare this fantastic dish, so we hope you’re up to the task! Marian sent in this recipe for our competition and it looks great. Fancy preparing it?
Ingredients
- One jar of Serrats White Tuna (Albacore) in olive oil.
- One large roast pepper, or three piquillo peppers.
- A jar of black olives to make the tapenade.
- 2 grated fleshy tomatoes.
- 3 tbsp of mayonnaise emulsified with milk or cream.
- Optional: Parsley oil: crush 3 parsley twigs with a dash of oil and strain.
Preparation
For the tapenade:
- Blend half a jar of black olives with two tbsp of oil, a dash of vinegar and three anchovies; optionally add some capers (10 or 12).
For the mayonnaise emulsion:
- Whip 2 tbsp with some whole milk or cream.
Preparation
- Place in a ring alternating layers of crumbled tuna, strips of pepper, and cover the mayonnaise emulsion, and on top the tapenade.
- Cover the top with the grated tomato and some vinegar, the remaining tapenade, and pour the parsley oil over it, giving it an intense colour and flavour.
The dish looks spectacular and very appetising.
Send us your recipe and win a fish preserved box
