Asparagus with tuna belly and vinaigrette tapa
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Asparagus with tuna belly and vinaigrette tapa

By 2019/02/15

Have you noticed that we are starting to have more daylight hours? Spring will be with us in just over a month, so we are looking for a dish with a touch of spring about it. And the tuna belly and vinaigrette tapa from La cocina de Manel y Pilar is just the ticket.

Ingredients

Instructions

  1. Boil an egg for about 20 minutes. When finished boiling, place the egg to cool in cold water.
  2. Next, make a vinaigrette with the honey mustard sauce, a little vinegar and EVOO. Stir well.
  3. Make a beetroot mayonnaise: put a little mayonnaise in a bowl and mix with 2-3 slices of finely chopped beetroot.
  4. In a frying pan, add a splash of EVOO and sauté both the white and green asparagus.
  5. On a base of beetroot mayonnaise, put one sprig of white asparagus, then 3 green and 1 white. Alternate this way.
  6. On top of the green asparagus, put a piece of boiled egg and tuna belly flakes.
  7. Finally, add a few drops of the vinaigrette.

A delicious taste of spring. Thanks, Pilar!

Featured Product

White tuna belly

White tuna belly 120 g can

If you like this recipe, you can prepare it at home with the white tuna belly available at our online store.

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