HomeRecipesTuna with asparagus, orange and almonds
Tuna with asparagus, orange and almonds
30 minutes
4 servings
Solid Light Tuna in Olive Oil
Ingredients
Rio Mare Tuna in Olive Oil 2 x 160g cans
Eggs 2
Asparagus 800g
Orange 1
Small red onion 1
Extra virgin olive oil 40g
Shelled almonds 20g
Salt to taste
Pepe to taste
Process
1. Clean the asparagus and remove the woody bottoms. Cook in a pot of salted boiling water for about 20 minutes. Hard boil the eggs in a small pot of water, calculating eight minutes from the time that the water starts to boil.
2. Remove a few strips of zest from the orange, making sure to eliminate the pith. Supreme the oranges by removing their outer membrane and divide into pieces.
3. Roughly chop the almonds, peel the hard boiled eggs and cut into small pieces. Finely slice the onion.
4. Cut the asparagus in half lengthwise and arrange on four individual plates. Top with the drained, flaked tuna, add the orange, the hard boiled eggs and the sliced onions. Garnish with the almonds and the zest and dress with oil and a generous sprinkling of black pepper.
