Only white Tuna in olive oil that has an excellent quality.
Recipe: Tuna fillets with chickpeas
Ramón Peña’s tuna fillets, mature tomato, boiled chickpeas, red pepper, red onion, black olives, cumin, kombu seaweed.
Push some 50grs of chickpeas through a food mill with a dash of extra virgin olive oil, a pinch of cumin and salt (the result must be similar to hummus paste).
Remove the pulp from the tomato and dress with a dash of virgin olive oil and a pinch of salt.
Cut the red pepper, the red onion and the olives into julienne strips. Boil the kombu seaweed.
Serve placing the tuna fillets on some boiled chickpeas. Add a dash of olive oil Decorate with onion, red pepper and olives.