Recipes
#Recipe
Glass bread with roasted vegetables and preserved bluefin tuna belly
Elaboration
- Wash the vegetables. Prick the aubergine and peel the onion and garlics.
- Roast the onion, aubergine and the garlic bulb for 1 hour at 170ºC and add the tomato when it has 30 minutes left.
- Toast the glass bread and serve adding the roasted vegetables and the preserved belly with the Añana salt.
Ingredients
- 1 aubergine 1 head of garlic 1 tin of canned Bluefin Tuna Glass bread
- 2 tomatoes
- 1 onion
- 1 garlic bulb
- 1 canned Bluefin Tuna belly
- Glass bread
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