Tonno al peperoncino con cipolle rosse spadellate e arance
Un’esplosione di gusti mediterranei: il sapore dolce e agro dell’arancia e la dolcezza delle cipolle rosse creano un perfetto contrasto con la piccantezza del tonno al peperoncino.
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Pot
- Colander
- Grater
- Kitchen scale
- Measuring spoon
- Wooden spoon
- Stove
- Plate
- Can opener
Ingredients
- 3 80g cans of Rio Mare Tuna with Hot Chili Pepper from Calabria
- 2 sweet red onions
- 2 oranges
- 10 new potatoes with peel
- 2 small bay leaves
- 40g extra virgin olive oil
- 20g sugar
- 1 tbsp apple vinegar
- salt
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