Albacore belly with "piparra" vinagrette

The following elaborations are needed for this recipe:

• Tuna belly in oil
• Piperade (roasted peppers)
• Piparra pepper vinaigrette:
  • Cut the piparra peppers into fine rings and the spring onions into brunoise. Mix with a dash of vinegar, a pinch of salt and oil.

For the decoration: 

• Chop the garlic in brunoise and make some fried garlic oil.Once done, remove the  garlic and drain on a paper towel so as to make the garlic crunch.
• Stalks of chive.

For the base: 

• Slice the bread and spread with butter.
• Toast  the bread  on a griddle  pan on both sides.

SERVING

• Place the bread on the bottom and cover with the pepper strips.
• Put the tuna belly shaped like a book on top .
• Season with a bit of vinaigrette.
• Para terminar, espolvorea con el crujiente de ajo y un tallo de cebollino.