Timbale of “Boquerones” and “Bonito del Norte Ventresca” Fillets with vinaigrette

Ingredients

1 can “Serrats” Anchovies from the Bay of Biscay – Olive Oil
1 can “Serrats” “Bonito del Norte (White Tuna, Albacore) Ventresca” Fillets with vinaigrette
1 tomato
2 baked piquillo peppers
6-8 gherkins in vinegar
½ onion
Modena vinegar
Olive oil

Preparation

Mix the olive oil and Modena vinegar and put to one side (prevent them from separating by boiling the two together).
Chop the tomato, the piquillo peppers and the gherkin and put to one side.
Next, put a round mould on a plate and start filling with a bed of “Bonito del Norte Ventresca” fillets. On top, add a couple of tablespoons of the chopped vegetables and a little of the vinaigrette.
Cover with anchovies and add another two tablespoons of vegetables and a little more vinaigrette.
Lastly, decorate with a couple of anchovies and a little “Bonito del Norte Ventresca” fillet as shown in the picture.