Recipes
#Recipe
Tomatoes salad with preserved bluefin tuna belly and pumpkin and mushroom marinade
Elaboration
- Dice the pumpkin, carrot, onion and clean the mushrooms and cut them in halves.
- In a pot, add oil and cook the garlic. Add the pumpkin along with the orange peel, ginger, carrot, vinegar, olive oil and water and cook for a few minutes.
- When the pumpkin is almost ready, add the mushrooms and cook until cooked through.
- Cut and season the tomatoes with oil, pepper and salt. Drain the ventresca.
- Serve with lettuce leaves as a base, add the tomato pieces, the canned belly and the pumpkin and mushroom marinade on top.
Ingredients
- 1 can of canned Bluefin Tuna
- 200 g pumpkin
- 200 g seasonal mushrooms
- Orange peel
- 1 onion
- 1/2 glass of olive oil
- 1/2 glass of apple vinegar
- 1 glass of water
- 1 carrot
- 10 g ginger
- 2 garlic
- q.b salt
- q.b ground black pepper
- Lettuce leaves for plating
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