4 cans of tuna drained
2 tablespoons of chopped parsley
2 tablespoons of chopped red pepper
1/4 cup of olive oil
salt and black pepper to taste
lemon juice to taste
pepper sauce
green onion, chopped
7 swordfish steaks with 10 cm diameter
4 cans of tuna drained
2 tablespoons of chopped parsley
2 tablespoons of chopped red pepper
1/4 cup of olive oil
salt and black pepper to taste
lemon juice to taste
pepper sauce
green onion, chopped
7 swordfish steaks with 10 cm diameter
Mix the ingredients with a fork
Cut the swordfish steak in half and fill with 1/3 cup of the mixture above, without tightening
Garnish with a small piece of hard-boiled egg, 1 black olive pit, and 2 red pepper strips
Serve 7 times.
