Tuna au gratin with all i oli on ñora pepper jam

The Mediterranean cuisine offers a wide range of elements that have a special feature and very healthy, in this case we join several typical products of the Comunitat Valenciana to make this dish.

Ingredients:

600 g. of tuna belly
300 g. of ñora pepper jam
200 g. of all i oli
4 cherry tomatoes
300 g. sepia tagliatelle
50 g. of peeled Guardamar king prawns
Breadcrumbs, salt

Elaboration:

Make the all i oli and ñora pepper jam. Season the tuna and cook in a steam oven or seal it in a frying pan. Make a base with the ñora pepper jam, place the tuna belly on top, and then top with the all i oli. Sprinkle with breadcrumbs and cook au gratin. Finally, add the sautéed tagliatelle and garnish with the chopped king prawns.

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