Tuna belly with sautéed carrot

To enjoy a good piece of toast is always a pleasure. And if we also have ingredients such as our delicate Albacore Tuna belly, that enjoyment skyrockets. Look, for example, at the recipe sent in to us by Carmen, who combines our tuna belly with tasty sautéed carrot “al dente”.

And after trying her toast, we recommend that you take a look at her blog Estrebedes, where you will find many other delicacies that combine tradition and innovation.


  • Toasted bread – 4 very thin slices
  • White Tuna (Albacore) belly – 2 tins
  • Carrot – 1
  • Onion – 1
  • Tomato – 1
  • Red pepper – 1
  • White wine – 1 dl
  • Sweet paprika – 1/2 tsp
  • Olive oil
  • Salt
  • Rocket – optional, for decorating
  • Oakleaf lettuce – optional, for decorating


  1. Heat the oil in a frying pan. Add the julienned onion and sauté until lightly browned.
  2. Add the red pepper and the carrot cut into sticks and sauté until cooked “al dente”.
  3. Add the paprika, the peeled and diced tomato, a pinch of salt and the wine.
  4. Leave to reduce until the desired consistency is achieved.
  5. Toast the slices of bread.
  6. Assemble the tapa: place the sautéed vegetables on the toast and on this the tuna belly.
  7. Decorate with oakleaf lettuce and rocket leaves.
  8. Add a dash of oil over the tuna and enjoy!

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