Santo Amaro’s Smoked Paprika Tuna Fillets


  • 4 cans of Santo Amaro Tuna Fillets in Olive Oil and Bell Pepper

For the Sauce:

  • 2 Red Bell Peppers
  • 1 Cup Heavy Cream
  • 1 Small Red Onion
  • 1 Garlic Clove
  • Salt and Pepper

For the Puree:

  • 4 Potatoes
  • 1/4 Cup Butter
  • 1/2 Cup Heavy Cream
  • Nutmeg
  • 4g Parsley
  • Salt and Pepper


For the Salad:

  •  1 Avocado
  • 1 Large Tomato
  • Some Rocket Leaves
  • Sesame Seeds
  • Olive Oil



    For the Smoked Paprika Sauce:

    • Char the bell peppers and onion directly over an open flame. Clean the peppers and process them with the onion and garlic clove.
    • In a pan, combine the mixture with heavy cream, a pinch of salt, and pepper. Reduce until the sauce reaches the desired thickness and consistency. (Set aside)



    For the Potato Puree:

    • Peel and boil the potatoes in water until soft, then drain.
    • In a bowl, mash the potatoes with heavy cream, butter, finely chopped parsley, a pinch of nutmeg, salt, and pepper. Use a potato masher until you achieve the desired consistency and set aside.



    For the Salad:

    • Slice the avocado into half-moons. Dice the tomato into medium-sized cubes. Clean the rocket leaves.
    • Create a bed with the avocado, place the tomatoes on top, then add the rocket leaves. Drizzle with olive oil and sprinkle some sesame seeds.


    On a wide plate, spread the smoked paprika sauce and place our Santo Amaro Tuna Fillets on top. On one side, serve the puree, and on the other, the salad.