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Italian-style tomato with white tuna


Pesto sauce

  • 3 cloves of garlic
  • 2 spoonfuls of untoasted pine nuts
  • 50 grams of fresh basil leaves, stalks and ribs removed
  • 100 grams of grated parmesan or other strong cheese
  • 150 ml of olive oil


  • 01Wash and hollow out the tomatoes. Season with salt and pepper and fill with the slices of mozzarella and crumbled white tuna. You can alternate layers of the two ingredients and add a little chopped basil.
  • 02To round off the dish, use a good piece of white tuna and decorate with some pesto sauce, basil leaves and Bay of Biscay anchovies.
  • 03To make this sauce, crush the garlic in a mortar with a little salt. When pureed, crush the pine nuts in and add the herbs. As though you are making mayonnaise, gradually add the cheese and a drop of oil.
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