Rio Mare Tuna Fillets in Glass Jar with Olive Oil 2 x 180g cans
Ciabatta 1
Gentilina lettuce 1 head
Lettuce 1 head
Parmigiano Reggiano cheese 75g
Anchovy in oil 4 fillets
Clove garlic 1/4
Extra-virgin olive oil 50g
Lemon juice 1/2 lemon
Salt to taste
Pepe to taste
Process
1. Slice and cube the ciabatta bread, season with oil, salt and oregano and bake in an oven pre-heated to 180°C for 15 minutes.
2. Blend the garlic with the anchovies and the Parmesan cheese, add the yoghurt, the lemon juice and emulsify with a generous amount of extra virgin olive oil.
3. Divide the tuna fillets into slivers and set aside.
4. Wash and dry the vegetables. Break them into pieces and mix with the pre-prepared sauce.
