Chilli Tuna with Two Types of Carrots and Stracciatella Cheese
Ingredients
for 4 servings
3 80g cans of Rio Mare Tuna with Hot Chili Pepper from Calabria
400g Stracciatella Cheese
4 Orange Carrots
4 Black Carrots
Half a Cabbage
A handful of basil
40g of Extra-vergin Olive Oil
2 cloves of garlic
Some green sprouts
salt
3 80g cans of Rio Mare Tuna with Hot Chili Pepper from Calabria
400g Stracciatella Cheese
4 Orange Carrots
4 Black Carrots
Half a Cabbage
A handful of basil
40g of Extra-vergin Olive Oil
2 cloves of garlic
Some green sprouts
salt
Stampa Ricetta
Preparation
1. Peel the carrots and cut them into long sticks. Crush the garlic cloves without peeling them. Brown the garlic in a non-stick pan with a bit of oil, add the carrots, season with salt and cook over high heat for a few minutes, turning from time to time.
2. Arrange the stracciatella cheese on a plate, add the cooked carrots, the tuna with chilli and sprinkle the green sprouts on top.
3. Season with a drizzle of raw oil and serve with rustic breadsticks.
