2 cans of tuna belly
½ can of anchovy
200g of round green beans
1 tbsp of butter
½ lemon juice
1 roasted pepper without seeds and skin
50ml of mirin
3 sliced garlic cloves
10g chopped coriander
q.b. olive oil
q.b. coriander leaves to decorate
For the sauce. In a blender, add the roasted pepper, the mirin and a sliced garlic clove, grind until you have a homogeneous sauce. Reserve.
In a frying pan, put a drizzle of olive oil and sauté the green beans for 6 to 7 minutes. Remove from the heat and add a spoon of butter, half a can of anchovies and the juice of half a lemon. Reserve.
Open the can of tuna belly, drain the olive oil and set aside.
In a frying pan, place a generous amount of olive oil, add 2 sliced garlic cloves and bring to a low heat. When the garlic starts to brown, remove from the heat, add the tuna belly and the chopped coriander, mix.
Arrange the elements to taste on a plate and drizzle everything with olive oil “à lagareiro”.