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Recipes

#Recipe

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Glass bread with roasted vegetables and preserved bluefin tuna belly

Recipes

#Recipe

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Elaboration

  1. Wash the vegetables. Prick the aubergine and peel the onion and garlics.
  2. Roast the onion, aubergine and the garlic bulb for 1 hour at 170ºC and add the tomato when it has 30 minutes left.
  3. Toast the glass bread and serve adding the roasted vegetables and the preserved belly with the Añana salt.

Ingredients

  • 1 aubergine 1 head of garlic 1 tin of canned Bluefin Tuna Glass bread
  • 2 tomatoes
  • 1 onion
  • 1 garlic bulb
  • 1 canned Bluefin Tuna belly
  • Glass bread

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