Bruchetta di Tonno Recipe- Italian Recipe

Bruchetta di Tonno Recipe- Italian Recipe
Opening of this Italian dish, crispy-crunchy savory taste. The smell of fragrant basil sauce collided with a tasty tuna and crunchy bread. Secured could not stop chewing. Hmm … mamma mia!
Bruchetta di Tonno Recipe- Italian Recipe
Bruchetta di Tonno Recipe- Italian Recipe (detik)

Bruchetta di Tonno Recipe- Italian Recipe

Material:

  • 1 loaf ciabatta bread
  • 3 pieces of Romain lettuce
  • 100 g of tuna meat
  • 1 whole hard-boiled eggs, peeled, cut into 4 parts
  • 40 ml Red wine vinegar
  • 5 g Capers
  • Salad oil 50 ml
  • 3 eggs red onion, thinly sliced
  • 5 fresh basil leaves, thinly sliced
  • 50 g basil Sauce a’oli
  • Basil a’aoli:
  • 50 g spinach imports
  • 50 g fresh basil leaves
  • 3 cloves garlic, saute chopped
  • 50 g mayonnaise bottles
  • salt
  • pepper

Bruchetta di Tonno Recipe- Italian Recipe

Method:
Basil a’aoli:

  • Blasir leaf spinach, squeeze it dry.
  • Put it in the blender with the basil leaves. Process until smooth.
  • Add the garlic and process until smooth.
  • Add mayonnaise, pepper and salt. Stir well.

Bruchetta di Tonno:

  • Oblique slices of bread with a thick 11 / 2 cm.
  • Brush olive oil on both sides and baked until crispy. Set aside.
  • Mix the tuna with salt and pepper, and cook until half cooked and let cool.
  • Mix olive oil with red wine vinegar beat until thickened.
  • Insert after Capers, basil, red onion and stir.
  • Add the salt, and pepper.
  • Coarse shredded tuna seasoning and allowed to stand and soak for 30 minutes to infuse.
  • Take an oval platter, basil suce lberi a’oli on it.
  • Put the bread on it, give romaine lettuce, tuna and egg pieces.
  • Give a’oli basil sauce on top. Serve.

For 4 pieces

Bruchetta di Tonno Recipe- Italian Recipe

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