Main dishes

Panzanella with tuna fillet in olive oil

Total time required

10 mins preparation | 120 mins cooking time

Difficulty

Low

Ingredients | Serves 1

50 g

“Yellowfin Prima Scelta” (Prime Choice) tuna fillets in olive oil
20 g

Stale Pane Toscano (Tuscan Bread)
1 g

Basilico
10 g

Celery
15 g

Carrots
8 g

Riviera olives
2 g

White wine vinegar
6 g

ROBO semi-dried tomato fillets
3 g

Extra virgin olive oil
30 g

Lettuce
5 g

Rocket
14 g

ROBO Red Onions in a Sweet and Sour Sauce
a.r.

Salt

Preparation method

Soak the stale bread in water with a tablespoon of white wine vinegar for about 2 hours.
Cut the celery and carrots into sticks.
Put the drained bread, basil, celery, carrots, Riviera olives, sliced semi-dried tomatoes and sweet and sour red onion in a bowl, add a drizzle of oil and season with salt and pepper.
Arrange the salad on a serving dish and serve at room temperature.

Prepared with ROBO products

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Robo 1938

Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY

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