Elaboration
Bluefin Tuna
Place the Balfegó bluefin tuna loin on the grill, hydrated with oil, and cook it for about 3 minutes on each side.
Mojo picón sauce
Incorporate all the ingredients in a blender, beat until homogeneous and leave it a couple of hours in the refrigerator.
*The sauce is spicy, so if you are not a fan of spicy, do not include the two chili peppers during the preparation.
Grilled vegetables
- Wash all the vegetables in order to prepare the slices.
- Cut the eggplant and zucchini into slices.
- Cut the peppers in half and remove the seeds and stems.
- Add all the vegetables to the grill and cook them for 5 -15 minutes. Some vegetables will need more cooking than others, so it is important to check and turn the vegetables so that they are cooked on both sides.
- When they are cooked, remove them from the grill and add the mojo picón sauce.
Ingredients
Bluefin tuna
- 1 kg Balfegó bluefin tuna loin
- q.b extra virgin olive oil
- q.b salt
Mojo picón sauce
- 120 ml extra virgin olive oil
- 50 ml red wine vinegar
- 4 garlic cloves
- 2 dried red chilli peppers
- 1 tsp. dried cumin
- q.b salt
Grilled vegetables
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 200 g mushrooms
- 2 ears of corn
- q.b extra virgin olive oil
- q.b salt
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