Tuna tartare with avocado and fennel


for 4 servings
4 x 80g cans Rio Mare Tuna in Olive Oil
1 avocado
1 fennel
juice of 1/2 a lemon
20g extra virgin olive oil
salt and pepper to taste
a few mixed salad leaves

Stampa Ricetta

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Product used

Tuna in Olive Oil



    1. Halve the avocado, remove the pip and peel and cut the flesh into cubes. Place the avocado in a bowl and dress with the olive oil, lemon juice, a pinch of salt and a generous sprinkling of black pepper.

    2. Wash and cut the fennel into small pieces and add to the avocado. Add the well-drained, flaked tuna and mix gently.

    3. Arrange the tartare on four individual plates, using a metal disc, if you have one, to form a patty shape, and garnish with a few salad leaves.

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