Discover our recipe for tuna ventresca with condiments, enhanced by the Mediterranean flavors of lemon, olive oil and Espelette chili pepper.
Simple to prepare, this dish highlights the tenderness of tuna ventrèche, accentuated by the freshness of lemon, the richness of olive oil and the light spiciness of Espelette pepper.
A real delight for lovers of aperitif recipes with a Southern accent!
Preparation
Cut the spring onions into thin rings and the preserved lemons into small pieces.
Pit and chop the olives, then mix with the olive oil. Season to taste.
Serve the ventresca with this condiment.