Tomatoes salad with preserved bluefin tuna belly and pumpkin and mushroom marinade - Balfegó
Elaboration - Dice the pumpkin, carrot, onion and clean the mushrooms and cut them in halves. - In a pot, add oil and cook the garlic.
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Cooking tools:
- Colander
- Chef's knife
- Cutting board
- Can opener
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Mixing bowl
- Plate
- Serving platter
Ingredients
- 1 can of canned Bluefin Tuna
- 200 g pumpkin
- 200 g seasonal mushrooms
- Orange peel
- 1 onion
- 1/2 glass of olive oil
- 1/2 glass of apple vinegar
- 1 glass of water
- 1 carrot
- 10 g ginger
- 2 garlic
- q.b salt
- q.b ground black pepper
- Lettuce leaves for plating
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