White Tuna fillets with piquillo peppers
Arroyabe white tuna fillets
Arroyabe anchovies in oil
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.