White Albacore Belly Olive Tapa

White Albacore Belly & Olive Tapa

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White Albacore Tuna Belly with Olives, Piquillo Pepper & Lemon

Makes 4 tapas Servings
wine WINE PAIRING
Verdeho

Small, elegant, but packed with flavor, these tiny olive “boats” delicately balance flakes of piquillo pepper, buttery tuna belly & lemon zest.

White Albacore Belly & Olive Tapa
INGREDIENTS
  • 24 Pitted Castelvetrano Olives (or similar large, high quality pitted green olives)
  • 1 Organic Piquillo Pepper, chopped
  • Lemon Zest, julienned
  • 1/4 tin La Brujula Ventresca Tuna Belly (use the rest in salads, etc)
  • Lemon Juice
  • Fine Extra Virgin Olive Oil
  • Alaska Flake Sea Salt (or similar flake finishing salt)

DIRECTIONS

1

Halve the olives & position them cut-side-up.

2

Fill each olive cavity with a piece of piquillo pepper.

3

Top the piquillo with a sliver of lemon zest.

4

Separate the ventresca tuna into flakes. Cut each flake in half vertically & horizontally on the bias into smaller flakes. Top the piquillo/lemon with a tuna flake.

5

Finish the olives with a few drops of lemon juice, a sprinkle of sea salt, and a light drizzle of olive oil. Serve.

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