Marmitako salad with tuna nape

By Administrador 2020/08/31

We close our special salad contest with Agustín’s video recipe (Elbullirdeagus): a typical summer meals such as marmitako, but converted into a very fresh salad. A quick, easy and simple recipe, ideal to enjoy this traditional Basque dish at any time of the year.

Canned White Tuna allows us to enjoy this delicious and healthy fish once the season is over. In addition, in this recipe, Agustín uses the nape, which is one of our most special preserves. The Nape is one of the most unknown parts of White Tuna, perhaps because there are very few canning manufacturers who keep this tradition intact. Together with the Belly, it is one of the most exquisite parts of our beloved “thunnus allalunga” or “white tuna” and it is at an intermediate point of juiciness and smooth texture between the loins and the Belly.

Also, use other preserves that also save time and greatly facilitate the work. We leave you the recipe so that you can prepare it at home. In addition, at the end, you can see her video.

Ingredients

Instructions

Open the pot of cooked potatoes, rinse them with cold water and put them on the base of the plate.
Remove the necessary amount of garlic in brine and pickled chives, drain well and add over the potatoes.
Cut the roasted peppers into strips and add them to the salad.
Open the can of tuna nape in olive oil, drain it well and spread it over the rest of the Ingredients.
Make the vinaigrette: in a jar put fresh parsley, paprika from “ La Vera”, pepper, grated tomato and a good splash of extra virgin olive oil; close the lid of the jar and shake well until a homogeneous mass is obtained.
Finally, put the vinaigrette on the salad, mix so that it is well distributed and ready to eat.

Delicious. Thank you, Agustín!