1 can of tuna belly

1 can of mussels

200gr boiled sweet potato, cut into cobblestones

1 tbsp of butter 20g of chopped parsley

1 tsp of turmeric

1 tsp smoked paprika

1 roasted pepper without seeds and skin

1 onion cut into cubes

2 sliced garlic cloves

q.s vinegar

q.b. olive oil

q.s. salt

q.b. parsley leaves to decorate


Open the mussel can and drain the water. Season with olive oil, vinegar and turmeric. Reserve in the fridge.

For the sauce:

In a frying pan, put a thread of olive oil and sauté the onion and garlic without letting it burn. Add the roasted pepper, the smoked paprika and 2 tablespoons of vinegar, let it cook for another 2 minutes.

Place the mixture in a blender and grind.

For the sweet potato:

In a frying pan put a tablespoon of butter and “fry” the potatoes on all sides. Remove from the skillet and toss in the chopped parsley.

Open the can of tuna belly, drain the olive oil and set aside.

Arrange the tuna belly in the center of the plate and cover with the vilão sauce well hot.

Serve with the potatoes still warm and the mussels in vinaigrette.