- 1 can of white tuna belly in olive oil
- Onion (500 grams)
- Eggplant (500 g)
- 1 pepper
- 1 head of garlic
- 1 dl. of extra virgin olive oil
- 1 bunch of parsley
- Rúcula (several leaves)
- Salt and pepper
Roast the unpeeled vegetables in the oven at 180 degrees for 35-40 minutes, keeping in mind that you have to be aware of the peppers, which are cooked before. Let cool 15 minutes.
We peel everything and reserve the juice that is released. We cut into thick strips.
Crush the garlic with the parsley, salt and pepper.
Add the juice of the roasted vegetables and the extra virgin olive oil.
Incorporate the mixture of garlic, parsley, salt and pepper on salad
We present the dish with the white tuna belly in olive oil.