Tuna fillets in olive oil with spinach, fennel and asparagus


for 4 servings
4 x 130g cans Rio Mare Tuna Fillets in Olive Oil
150g salad spinach
1 fennel
600g asparagus
1 unwaxed lemon
40g extra virgin olive oil
30g toasted walnuts
salt to taste

Stampa Ricetta

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Tuna Fillets in Glass Jar with Olive Oil



    1. Clean the asparagus and remove the woody bottoms. Cut in half lengthwise, cook in a pot of salted boiling water for about 10 minutes and then drain carefully.

    2. While the asparagus are cooking, wash the spinach and blanch in a frying pan for about one minute with only the water that the leaves have retained after washing. Wash, clean and finely slice the fennel with a mandolin.

    3. Juice the lemon and grate the zest. Combine all the ingredients in a bowl with the olive oil and a pinch of salt. Chop the walnuts

    4. Arrange the vegetables on four individual plates, top with the drained tuna fillets, dress with the lemon dressing and garnish with the walnuts.

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