Beetroot carpaccio with tuna, yoghurt and toasted nuts


for 4 servings
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

Stampa Ricetta

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Tuna in olive oil with Lemon and Black Pepper



    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.

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