A fishy tapa this time with some nice rustic bread.
6 slices of Chapata (Rustic-style bread)
3 red peppers (around 200g)
50g onion
100g ventresca tuna in olive oil, tinned
5 tablespoons olive oil, maximum acidity 0.4º
Cover the peppers with tinfoil and roast for 1 hour. Leave to cool without removing the tinfoil. peel and cut into strips. In the frying pan, lightly fry the finely chopped onion and peppers in the oil.
Serve the fried peppers on 6 slices of bread. Place strips of ventresca tuna on top. Ventresca is the breast of tuna fish and is extremely juicy and tender. It is also more expensive than regular tuna, so ordinary tuna can be used instead.