Tuna crostini
Instructions
Boil the potatoes, then peel them.
In a blender put the potatoes to touch, well drained tuna, parsley, anchovies and mix, dropping to an emulsion of lemon juice, oil and salt, until a smooth cream.
Place in individual bowls, garnish with parsley and serve with toasted bread croutons.
Ingredients and dosing for 8 persons
- 4 potatoes
- 250 g of tuna in brine
- 2 anchovies
- 1 lemon
- 1 loaf of wholemeal bread baked in wood
- 1 sprig of parsley
- Olive oil extra virgin
- Unrefined sea salt