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Vaso Filetti Tonno Con Zenzero Al Naturale - Tuna Fillets With Ginger In Brine
SKU 73 Category

Vaso Filetti Tonno Con Zenzero Al Naturale – Tuna Fillets With Ginger In Brine

5/5
A pretty perfect marriage among tuna and ginger
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$12.20

Product Code: IDO190/1
EAN Code: EAN 80957850
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 (Thunnus Albacares) 70%
  • water
  • ginger 3%
  • salt
  • ALLERGENS : Fish (tuna)
“
  • Tuna (Thunnus Albacares) 70%
  • water
  • ginger 3%
  • salt
  • ALLERGENS : Fish (tuna)

How to use

You may use tonnotto with ginger whenever you prefer : appetizer by hot bread and various mixed fruit, main dish with fresh, boiled or grilled vegetagles and as a special protein one a big salads.

“

You may use tonnotto with ginger whenever you prefer : appetizer by hot bread and various mixed fruit, main dish with fresh, boiled or grilled vegetagles and as a special protein one a big salads.

Recipe

Gourmet salad with ginger tune

Ingredients

  • Variegated radicchio
  • 150 g raspberries
  • 200g Greek feta cheese
  • 40g pie nuts
  • 2 courgettes
  • water crees
  • 1 Jar of Ginger tuna
  • Salt and evo oil
“
  • Variegated radicchio
  • 150 g raspberries
  • 200g Greek feta cheese
  • 40g pie nuts
  • 2 courgettes
  • water crees
  • 1 Jar of Ginger tuna
  • Salt and evo oil

Guidelines

  • Since the courgettes by the length using a potato peeler.
  • Cook the ribbons of courgettes on the grill and season with extra virgin olive oil and salt.
  • Wash the Radicchio and cut the leaves in thin strips, add the feta cheese diced, the pie nuts the raspberries, watercress, ginger flavoured tuna and the courgettes strips.
  • Season with salt and olive oil.
“
  • Since the courgettes by the length using a potato peeler.
  • Cook the ribbons of courgettes on the grill and season with extra virgin olive oil and salt.
  • Wash the Radicchio and cut the leaves in thin strips, add the feta cheese diced, the pie nuts the raspberries, watercress, ginger flavoured tuna and the courgettes strips.
  • Season with salt and olive oil.

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