Tuna Belly with Roasted Peppers

• 2 whole Red Bell Peppers
• 1 pinch Salt
• 1 pinch Sugar
• 3 Tablespoons Olive Oil
• 1 bunch Fresh Parsley
• 3 Tablespoons Olive Oil
• 1 Tablespoon Vinegar
• 8 ounces, weight Tuna Belly Fillets (ventresca) Canned In Oil

1. For the homemade roasted red peppers:
2. 1.
3. Preheat oven to 375 F (190 degrees C).
4. 2.
5. Wash red peppers and arrange them on a rimmed baking sheet.
6. 3.
7. Sprinkle salt and sugar over the peppers after coating them with the olive oil.
8. 4.
9. Bake until their skin starts to wrinkle and blister (20-25 minutes on each side), keeping a watchful eye on the peppers.
10. 5.
11. Remove pan from the oven, set aside and cool for 20-25 minutes.
12. 6.
13. Carefully remove the skin from the peppers, remove seeds and cut into strips.
14. For the assembly:
15. 1.
16. Chop fresh parsley.
17. 2.
18. Make a vinaigrette in a small bowl with 3 tablespoons of olive oil, 1 tablespoon of vinegar and the chopped parsley.
19. 3.
20. Drain the tuna belly or ventresca fillets can.
21. 4.
22. Arrange the roasted pepper strips on a plate.
23. 5.
24. Put tuna belly fillets on the top and dress with the vinaigrette.
25. 6.
26. Serve and enjoy your Spanish tapas recipe with tuna belly fillets and homemade roasted peppers!

red bell peppers, salt, sugar, olive oil, parsley, olive oil, vinegar, in oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tuna-belly-with-roasted-peppers/ (may not work)