Beetroot carpaccio with tuna, yoghurt and toasted nuts - Rio Mare Malta
Beetroot carpaccio with tuna, yoghurt and toasted nuts Ingredients 2 medium-sized oven-baked beetroots 3 cans of Rio Mare Tuna with Lemon and Pepper 80 g 150 g
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.riomare.com.mt.
Ingredients
- 2 medium-sized oven-baked beetroots
- 3 cans of Rio Mare Tuna with Lemon and Pepper 80 g
- 150 g Greek yoghurt
- 50 ml milk
- 40 g peeled, shelled hazelnuts
- 20 g extra virgin olive oil
- a few sprigs of chives
- salt to taste
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