250 g di tonno rosso
150 g di capperi al sale
germogli
Coctura di Agrumi
brodo vegetale
olio extra vergine di oliva
sale maldon
15 minuti
Scottate il Tonno Rosso in una padella, diluite 1 cucchiaio da minestra con Coctura di agrumi con brodo vegetale ed olio extra vergine.
Create una base di Coctura di Agrumi, riponete il tonno rosso scottato e guarnire con capperi croccanti, germogli, sale maldon ed olio extra vergine di oliva.
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