Beetroot carpaccio with tuna, yoghurt and toasted nuts
2 medium-sized oven-baked beetroots
3 cans of Rio Mare Tuna with Lemon and Pepper 80 g
150 g Greek yoghurt
50 ml milk
40 g peeled, shelled hazelnuts
20 g extra virgin olive oil
a few sprigs of chives
salt to taste
1. Peel and finely slice the beetroot. Coarsely chop the hazelnuts and toast in a small frying pan with a small amount of the olive oil until deep golden brown. Season the yoghurt with a pinch of salt and add the milk to make the yoghurt creamy.
2. Arrange the beetroot slices on 4 individual plates and spoon over the yoghurt sauce. Top with the flaked tuna and a little of its sauce. Sprinkle with the toasted hazelnuts and garnish each dish with the chopped chives.