White Tuna fillets with piquillo peppers

Ingredients

Arroyabe white tuna fillets

Piquillo peppers

Arroyabe anchovies in oil

Chives

Garlic

Olive oil

Preparation

Fry the garlic in a pan until golden brown. Add the peppers and warm them for 1 minute on each side.

Put them on a plate, alternating the piquillo peppers and the Arroyabe White Tuna fillets.

Place the Arroyabe Bay of Biscay Anchovies on top of the peppers.

Finely chop the chives and place them in the center of the plate. Dress with olive oil and serve.