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 (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
