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Roasted Salad -“Ensalá Asá”- with Bonito-Tuna Belly
- Wash the tomatoes and the green and the red peppers, peel and chop the fresh onion (scallion).
- Put the tomatoes and the peppers on a grill plate, baking for 35 min. - 180º C. Then, put it in a bowl with a cover to make it easier to peel. When ready, chop and put in a salad bowl together with the scallion and seasoning with the olive oil, some oregano and salt to taste.
- Mix well and put it into the fridge until ready to serve.
Mounting the dish:
- Garnish this salad with some black olives and place some Raf tomato in the middle of the plate. Then add some lettuce or watercress and finally the bonito-tuna belly strips.