Red roasted peppers, tuna or bonito in extra virgin olive oil, poached onions, salt, pepper, Sherry vinegar, extra virgin olive oil, cumin
The Yummy Bull
El blog no solo gastronómico de Elena F. Guiral
Red roasted peppers, tuna or bonito in extra virgin olive oil, poached onions, salt, pepper, Sherry vinegar, extra virgin olive oil, cumin
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Bonito del Norte and Piquillo Peppers salad
1 can of Piquillo Peppers or Roasted Peppers
17 oz Bonito del Norte
1 sweet onion
5 Extra Virgin olive oil tablespoons
Parsley
For the dressing
5 Extra Virgin Olive Oil tablespoons
2 Sherry Vinegar tablespoons
Cumin
Grounded black pepper
Salt
Slice the onion and poach it at slow heat for 10 minutes in the Extra Virgin Olive Oil. Drain it and put into a flat tray with the sliced peppers. Pour the dressing and add the bonito and parsley as decoration.