Ingredients
- ¾ cup roasted-red-pepper spread (or roasted piquillo peppers, drained and pulsed in the food processor with a little olive oil)
- 12 ounces fine tuna preserved in olive oil, preferably with paprika
- ½ cup marinated gigante beans or white beans
- Extra-virgin olive oil
- Aged sherry vinegar
4 appetizer servings
Preparation
- On each of 4 small plates, spread a 3-inch circle of the red-pepper spread. Place the tuna on top and spoon the beans around the tuna. Sprinkle with olive oil and aged sherry vinegar.
5 minutes
Dining and Cooking