Delicate salad with tuna, cherry tomatoes and caper fruit. All wet with De Nigris Balsamic Vinegar of Modena "White Eagle". De Nigris

Level

Time

10'

Ingredients

FOR THE TUNA
10 oz of tuna (la parte centrale)
1 clove of garlic
1 sprig of marjoram
1 sprig of thyme
extra virgin olive oil to taste
salt and pepper to taste

FOR THE SALAD
1 oz lettuce
1 oz Songino
1 oz rocket
dried Tomatoes
Cappero frutto
extra virgin olive oil to taste
salt and pepper to taste
De Nigris Balsamic Vinegar of Modena - grape must 25-35%

Preparation

Clean and rinse the tomatoes, pat dry with paper towels and cut them in half and wedges.
Put them to marinate with the ingredients listed above for 20 minutes in the refrigerator.

Glaze the plate with the emulsion with herbs, arrange the sliced ​​tomatoes and garnish with grated very fine Caciottina fresh, the salad

aromatic and mint tops.

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