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Time
20 min
Servings
2

1 can white tuna belly  

2 potatoes 

1 egg

1 avocado

Olive oil

6 dried tomatoes

Spring onion

1 tangerine

For the vinaigrette

Black olives

Roasted red bell pepper

Spring onion

Red wine vinegar

Olive oil

1 To make the vinaigrette, finely chop 8 pitted olives, half a roasted bell pepper and half a spring onion. Cover with olive oil and red wine vinegar. Set aside.

2 Boil 2 potatoes and an egg. Once ready, dice them together with the flesh of an avocado, a third of the canned light tuna belly, the sun-dried tomatoes and half a spring onion. Mix well and drizzle with the juice of a mandarin orange.

Preparation "montadito"

3 To assemble the dish, form a circle with the vegetables with the help of a cooking ring, arranging the rest of the tuna belly slices on top, without draining them too much. Serve the timbale with the vinaigrette previously prepared.


TIPS:

 Allow to cool in the refrigerator

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