Name: Pipirrana con Atún
Yield: 4
Ingredients: 3/4 lb. fresh tuna loin -; 1 medium cucumber -; 3 plum tomatoes -; 1 medium onion -; 1 green bell pepper -; 1 red bell pepper -; 1/2 c. spanish extra-virgin olive oil -; 2 tbsp. spanish extra-virgin oilve oil -; c. spanish sherry vinegar -; Sea salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Pipirrana con Atún

1. 3/4 lb. fresh tuna loin -

2. 1 medium cucumber -

3. 3 plum tomatoes -

4. 1 medium onion -

5. 1 green bell pepper -

6. 1 red bell pepper -

7. 1/2 c. spanish extra-virgin olive oil -

8. 2 tbsp. spanish extra-virgin oilve oil -

9. c. spanish sherry vinegar -

10. Sea salt -

How to cook deliciously - Pipirrana con Atún

1. Stage

Cut the cucumber, tomato, onion, and peppers into 1/2-inch pieces. Combine the vegetables in a large bowl. Toss with 1/2 cup of the olive oil and the vinegar. Season with salt and set aside.

2. Stage

Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the tuna in the pan and sear on all four sides, allowing the center to stay rare. Transfer the tuna to a cutting board and slice 1/2-inch thick pieces.

3. Stage

Spread the vegetables on a small plate and lay the slices of tuna on top. Drizzle with remaining tablespoon of olive oil and season to taste with salt.