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Vaso Filetti Di Tonno Al Peperoncino - Tuna Fillets With Red Hot Chili Peppers In Olive Oil
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Vaso Filetti Di Tonno Al Peperoncino – Tuna Fillets With Red Hot Chili Peppers In Olive Oil

5/5
Soft and compact tuna fillets in olive oil are enriched with this hot ingredient.
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$11.30

Product Code: IDO19/1
EAN Code: EAN 80784418
Weight: 190 grams
About this Product

Tonnotto is a refined tuna fillets, whole and tender and accurately selected. Tasty and original it is perfect for the finest palates and to give extra touch to any occasion. It is a versatile product, ideal as the main ingredient in healthy salads and one-course meal with seasonal vegetables.

Ingredients

  • Tuna 68 % (Thunnus Albacares)
  • olive oil 29.5%
  • salt
  • chili
  • ALLERGENS : Fish (tuna)
“
  • Tuna 68 % (Thunnus Albacares)
  • olive oil 29.5%
  • salt
  • chili
  • ALLERGENS : Fish (tuna)

How to use

Perfect both for salads and as an ingredient for fanciful hot and cold first courses.

“

Perfect both for salads and as an ingredient for fanciful hot and cold first courses.

Recipe

Chili tuna finger food

Ingredients

  • some spoonfuls of mayonnaise
  • 1 package of squid ink
  • turmeric to taste
  • bottarga
  • parsley
  • 1 Jar of Chili Tuna
“
  • some spoonfuls of mayonnaise
  • 1 package of squid ink
  • turmeric to taste
  • bottarga
  • parsley
  • 1 Jar of Chili Tuna

Guidelines

  • Form little cubes with tuna fillets.
  • Place the cubes on finger food spoons.
  • Put the mayonnaise in two bowls adding turmeric to one and squid ink to the other, both in very small amounts just to give it colour.
  • With the help of a squeezer, surround the tuna cubes with dots of mayonnaise alternating the two colours.
  • Dust with Bottarga and add some parsley leaves.
  • Serve cold.
“
  • Form little cubes with tuna fillets.
  • Place the cubes on finger food spoons.
  • Put the mayonnaise in two bowls adding turmeric to one and squid ink to the other, both in very small amounts just to give it colour.
  • With the help of a squeezer, surround the tuna cubes with dots of mayonnaise alternating the two colours.
  • Dust with Bottarga and add some parsley leaves.
  • Serve cold.

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