Tuna fillets in olive oil with spinach, fennel and asparagus
Ingredients
for 4 servings
4 x 130g cans Rio Mare Tuna Fillets in Olive Oil
150g salad spinach
1 fennel
600g asparagus
1 unwaxed lemon
40g extra virgin olive oil
30g toasted walnuts
salt to taste
4 x 130g cans Rio Mare Tuna Fillets in Olive Oil
150g salad spinach
1 fennel
600g asparagus
1 unwaxed lemon
40g extra virgin olive oil
30g toasted walnuts
salt to taste
Stampa Ricetta
Preparation
1. Clean the asparagus and remove the woody bottoms. Cut in half lengthwise, cook in a pot of salted boiling water for about 10 minutes and then drain carefully.
2. While the asparagus are cooking, wash the spinach and blanch in a frying pan for about one minute with only the water that the leaves have retained after washing. Wash, clean and finely slice the fennel with a mandolin.
3. Juice the lemon and grate the zest. Combine all the ingredients in a bowl with the olive oil and a pinch of salt. Chop the walnuts
4. Arrange the vegetables on four individual plates, top with the drained tuna fillets, dress with the lemon dressing and garnish with the walnuts.
