I became a tuna lover. Fresh tuna is a delicacy. It’s a perfect Summer dish and it is also a healthy choice, collaborating with my husband’s low cholesterol diet
It’s a cold recipe that can be served as antipasto even if I served it as second dish (it is complete having the potato as a side).
Ingredients (4 people – 1 piece per person):
- 1 cup of fresh tuna cut in small cubes
- 2 tomatoes
- 2 medium potatoes
- 1/2 lemon juice
- extra virgin olive oil
- freshly grounded pepper
- about a table-spoon of fresh mint leaves
- half cup of fresh basil leaves
- 1/2 fresh ricotta cheese (optional)
- 1 table-spoon of pinoli
How to prepare it:
Boil the whole potatoes for about half an hour. They have to be cooked but not broken.
Cut the tuna in small cubes, put into a bowl and add the lemon juice, some mint leaves cut in smaller pieces, salt and ground pepper. Cover it and put into the fridge for about one hour.
Boil the tomatoes for a minute to make it easy to peel them. Cut them in small cubes eliminating peel and seeds.
Put the mint and basil leaves plus the pinoli, salt and pepper inside the mixer glass. Add fresh ricotta cheese (if you choose to use it – it will become a lighter pesto because you are going to use less oil). Turn on the mixer and add the extra virgin olive oil slowly until it becomes a cream.
Peel the potatoes and cut them in half. Using a tea-spoon empty their inner part creating a hole for the tuna mix.
Take the tuna from the fridge, mix the tomatoes and place it into the potatoes. Add a tea-spoon of the mint-basil pesto on each potato and…buon appetito!