Today we bring you this recipe for tuna belly in tomato sauce prepared with love in the new Market low saucepan.
This recipe also goes very well with tuna and the ventresca is perfect because thanks to its fat it is juicy inside.
1/2 red onion diced
130g diced green bell pepper
130g red bell pepper, diced
1 kg of tuna belly
1 clove of minced garlic
1 kg of crushed tomato
100ml olive oil
In a low saucepan, fry the onion together with the garlic. When it is soft and the garlic is golden, add the two kinds of pepper and let it sauté over low heat until the pepper is soft.
Then add the tomato and fry for about 20 minutes over medium heat until the water has partially evaporated and the tomato sauce is thick. We rectify salt.
Remove the skin from the ventresca and cut each fillet into 3 pieces. We put a little salt and place inside the saucepan. Let cook for a couple of minutes on each side.
Serve with a little chopped fresh parsley on top.
Photography and recipe by Loleta .