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Cantabrian Txalupas with anchovies and tuna belly
Eztizen (Titxenfood) debuts in our recipe contest with spectacular "txalupas" (taco boats) with Cantabrian anchovies and white tuna belly. A very easy recipe in which the key is, once again, the quality of the raw material. Cogollos de Tudela (a type of typical lettuce from Tudela), Piquillo peppers, Cantabrian anchovies, tuna belly, semi-cured cheese ... Doesn’t it seem appetizing when you read? Yes to us!
Ingredients
- Cogollos de Tudela
- Piquillo peppers
- Tuna belly
- Cantabrian anchovies in olive oil
- Semi-cured cheese
- Olive Oil
- Vinegar
- Salt
Instructions
- Wash and cut each lettuce into four parts.
- On top of each piece of lettuce, put a completely open pepper, two pieces of tuna belly, two Cantabrian anchovy fillets on top of the belly and, finally, two thin pieces of cheese.
- Finally, add salt, vinegar and a good drizzle of olive oil.
Easy, fast and delicious. Thanks, Eztizen!
Featured Products
If you like this recipe, you can prepare it at home with:
Cantabrian anchovies in olive oil. 50 g tin
Cantabrian anchovy fillets in olive oil, carefully selected by Serrats, in olive oil.
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Tuna belly in olive oil 120 g
Yellowfin Tuna loins carefully selected by “Serrats” Preserves, in olive oil and packaged in a can.
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