If you adore the pasta, this recipe is for you: Italian “peeps”, “shells” or “springs” are well combined with delicate tuna meat, tomatoes, herbs and unrefined olive oil.
You will need:
300 g “Features”
300 g of fresh tuna fillet
1 small bulb salad brass (1 head of cabbage) a small beam
1 Small radish Daikon
12-14 cherry tomatoes
1/3 cup of dry white wine
2 hours. l. grape or apple cider vinegar
3 tbsp. l. olive oil grated picorino or parmesan to taste salt and black pepper to taste
Cooking a salad with tuna and paste: 1. Rinse and clean the vegetables: daikon, onions, salad leaves. Min tuna (one piece) with cool water, let it drain excess liquid, roll in a mixture of salt and pepper and frying in a pan in olive oil, over high fire until a broody crust. Put the fish quickly fried on both sides, put on a plate. 2. In a pan or saucepan, where the fish was fried, add chopped onions, wine and cook, stirring until the wine is almost evaporated. 3. Welding paste in boiling water for 3-4 minutes (time is written on the package, but it is best to choose a paste with the minimum cooking time). Remove the finished feathers on a colander and add to the fried on the wine. 4. Add a little olive oil to the paste, vinegar and tomatoes chopped in halves. Mix everything, add salt and pepper, cool. 5. In a bowl for a salad, mix feathers and hands torn with your hands and arugula leaves. Daikon set up with long thin chips. Put the salad on plates, around the tuna fillet, sliced with slices, sprinkle with dicon chips and grated cheese. Bon appetit!