Filet of white tuna timbale
- 1 can filet of white tuna in olive oil
- 2 potatoes
- 1 egg
- 1 avocado
- 6 dried tomatoes
- Spring onion
- 1 mandarin

VINAIGRETTE: Black olives, Roasted red peppers, Spring onion, Virgin olive oil, Red wine vinegar.

To make the vinaigrette, finely chop 8 boneless black olives, half a roasted pepper and half a spring onion. Cover with olive oil and red wine vinegar. Set aside.
Boil two potatoes and one egg. When ready, cut them into dices together with the pulp of one avocado, a third part of the filet of white tuna, the dried tomatoes and half a spring onion. Mix well and sprinkle with the juice of one mandarin.
To plate the dish, make a circle with the vegetables with the aid of a kitchen ring, and put the remaining filet of white tuna on top without draining it too much. Serve the timbale with the vinaigrette that has been previously prepared.

[printable version]

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