Sesame Tortas with Piquillo Peppers & Tuna Recipe
Receta de Tortas de Sésame con Pimientos de Piquillo y Atún
15
Minutes
4
appetizer servings
Ingredients
- 4 Rosemary and Thyme Tortas by Ines Rosales
- 1 jar of piquillo peppers
- 1 tin of white tuna belly in olive oil
- Picual extra virgin olive oil by José Andrés Foods
- Sea salt, to taste
- 8 small black olives, for garnish
Nutritional Facts
- Calories 203
- Total Fat 7.6 gr (10%)
- Saturated Fat 0.5 gr (3%)
- Cholesterol 0 mg
- Sodium 667 mg (29%)
- Total Carbohydrates 26.6 gr (10%)
- Fiber 1.3 gr (5%)
- Sugars 8 gr
- Protein 8.5 gr
- Vitamin D 0%
- Calcium 1%
- Iron 6%
- Potassium 0%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
This savory dish brings smoky piquillo peppers and tender white tuna together with the delicate crunch of Ines Rosales’ sesame and sea salt tortas.
Steps
Slice peppers into thin strips, and shred tuna into small pieces.
Place tortas on a serving plate, and put thin slices of piquillo pepper over each torta. Sprinkle the shredded tuna on top of the piquillo pepper confit.
Top each with a drizzle of olive oil and a pinch of sea salt. Top with small black olives and serve.
2 Comments
So easy, so delicious!
Yum! Made this because it uses some of my favorites from Spain and it did not disappoint.