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Recipes

#Recipe

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Tomatoes salad with preserved bluefin tuna belly and pumpkin and mushroom marinade

Recipes

#Recipe

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Elaboration

  1. Dice the pumpkin, carrot, onion and clean the mushrooms and cut them in halves.
  2. 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.
  3. When the pumpkin is almost ready, add the mushrooms and cook until cooked through.
  4. Cut and season the tomatoes with oil, pepper and salt. Drain the ventresca.
  5. 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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