Ventresca de atún rojo con gelatina de tomate - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 4 hojas de gelatina
- 500 g de agua
- 300 g de tomate maduro
- 20 g de aceite de oliva
- 1 cucharadita de vinagre
- 1 - 2 pellizcos de sal
- 6 trozos de ventresca de atún fresco
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