- 12 ounces fine tuna preserved in oil
- 1/4 teaspoon Spanish smoked paprika (the sweet, not hot variety)
- 3/4 cup roasted red pepper spread, preferably coarse (or canned roasted piquillo peppers, drained and pulsed in the food processor with a little olive oil)
- 1/2 cup marinated gigante beans or jarred white beans (also preferably in oil)
- Extra virgin olive oil
- Aged sherry vinegar
Begin with all ingredients at room temperature. Drain the tuna from the oil and place it in a bowl. Sprinkle over the paprika and stir gently to mix. On each of four small plates, spread a 3-inch circle of red pepper spread. Divide the tuna among them, placing it on top of the peppers. Spoon the beans on and around the tuna. Sprinkle with olive oil and a little sherry vinegar.
I do not know anything about cups and ounces and inches, I just measured things out as it looked right. I couldn't get any marinated beans, so I used canned but added a little chopped parsley.