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Mullador de Bull

Ingredients

For 4 people:

  • 1 large dry ventresca of tuna
  • 2 onions
  • 4 tomatoes
  • Olive oil
  • Sweet red pepper

Preparation

  1. Desalt the ventresca of tuna by soaking it for three hours.
  2. Once desalted cut into small pieces. Peal the tomato and cut into small pieces and do the same with the onion.
  3. Lightly fry ingredients prepared in steps (1) and (2) in cauldron with heated oil. Cook slowly at low heat for 30 minutes.