Rio Mare Tuna coasted with sesame seeds and served in small glasses

Time: 45 min

Difficulty:

Ingredients for four people

  • 2 160g cans of Rio Mare Tuna in Olive Oil
  • 2 red peppers
  • 1 clove of garlic
  • 1 anchovy fillet in olive oil
  • a handful of pickled capers
  • a handful of soya beans
  • 150g of boiled cannellini beans
  • a handful of sesame seeds
  • lemon rind
  • extra virgin olive oil 
  • salt to taste

Preparation

1. Cut the peppers into strips and cook over a high flame in a non-stick pan with two spoons of water, the pickled capers, the anchovy fillet and a clove of garlic cut into two halves. Add a pinch of salt and stir well.  

2. After about 8 minutes, add the soya beans and the boiled cannellin beans. Cook over a high flame for about 2 minutes. Remove from the flame and allow to cool at room temperature for about 20 minutes.  

3. Flake the tuna in a mixing bowl and dress with the sesame seeds.  

4. Serve in mono-portion glasses alternating a layer of peppers, cannellini beans and soya beans with the flaked, sesame-coated tuna.

 5. Garnish with the lemon rind and a drizzle of extra virgin olive oil.

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