Ventresca tuna with tomato is a very tasty dish, easy to prepare, with few, simple ingredients.
The ventresca is the most prized part of the bluefin tuna, which is eaten fresh or packed in olive oil.
Ventresca tuna with tomato
 Difficulty: easy |
 Prep time: 45 minutes |
 Cook: 10 minutes |
 Serves: 4 |
 Cost: medium |
Ingredients
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- 4 slices ventresca tuna (600 g)
- 300 g ripe tomatoes
- 6 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 bunch parsley
- 1 clove garlic
- salt, peppercorns
Instructions
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Wash the fish slices, place them in a bowl and drizzle with olive oil and lemon juice. Add garlic, peeled and lightly crushed, a few grains of pepper and the chopped parsley.
Marinate for 30 minutes, turning the fish slices occasionally.
Meanwhile, you have to peel the tomatoes. Put the tomatoes in boiling water for 1 minute.Drain the tomatoes, slip the skin off, deprive of seeds, and cut them into small pieces. Add salt and pepper.
Drain the fish, brush a baking dish with the marinade, place half of the tomato pulp on it. Place the fish slices on the tomatoes, moisten with the marinade, and add salt and pepper.
Cook the fish in a preheated oven at 190 ° C (370° F) for 10 minutes, adding after 5 minutes the rest of tomato pulp.
Serve the ventresca tuna with tomato warm!
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