Tuna with anchovies in vinegar, green beans and potato straws

Receta de boquerones en vinagre, judías finas y patata paja


For anchovies:


200g Fresh anchovies (deboned and filleted)

¼ Litre of white wine vinegar

1 Tablespoon of salt

1 Tablespoon of sugar

¼ Litre of extra virgin olive oil

1 sprig of parsley

2 Garlic cloves, rolled

Preparation: Wash the anchovies well and marinate them for about 20 minutes with the mixture of salt, sugar and vinegar. Mix the virgin olive oil, garlic slices and chopped parsley. Remove the anchovies from the marinade and leave them for 24 hours in the olive oil mixture.

For the green beans:


4 wide green beans

1 Tablespoon of Kimchi

1 Tablespoon of fresh ginger

Lemon juice

Preparation: Cut the green beans into thin strips. Blanch them in very salty water and then put in very cold water.Marinate the green beans in the mixture we make with the kimchi, Ginger and lemon juice.

For the straw potatoes:Cut 1 very large potato into fine strips, put the strips in very cold water for 1 h. Remove the straw potatoes from the water, dry them and fry them in not very hot oil.

For the tuna:


400g of tuna loin

Salt and pepper

2 Tablespoons of soy sauce

1 Tablespoon of sesame oil

Preparation: Mix the soy sauce and the sesame oil.
Dice the tuna loin into squares, cubes, season with salt and pepper and sprinkle with the soybean sesame mixture. At the base of the dish, place the Tuna with the anchovies on top the strips of beans. Finally add the straw potatoes.


Posted on

2 de March de 2021