Pipirrana con Atún


  • Sea Salt
  • .125 cup(s) spanish sherry vinegar
  • 2 tablespoon(s) spanish extra-virgin oilve oil
  • .5 cup(s) spanish extra-virgin olive oil
  • 1 red bell pepper, cored and seeded
  • 1 green bell pepper , cored and seeded
  • 1 medium onion, peeled
  • + 3 more ingredients
    • 3 plum tomatoes, halved and seeded
    • 1 medium cucumber, peeled, halved, and seeded
    • .75 pound(s) fresh tuna loin

1. 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. Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the t...

View full recipe at SpringPad


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