Tuna tartare with avocado and fennel

Ingredients

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

Share recipe

Tell your friends

Product used

Tuna in Olive Oil

DISCOVER MORE

Preparation

    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.

The most clicked recipes