HomeRecipesTuna fillets in olive oil with spinach, fennel and asparagus
Tuna fillets in olive oil with spinach, fennel and asparagus
20 minutes
4 servings
Tuna Fillets in Glass Jar with Olive Oil
Ingredients
Rio Mare Tuna Fillets in Olive Oil 4 x 130g cans
Salad spinach 150g
Fennel 1
Asparagus 600g
Unwaxed lemon 1
Extra virgin olive oil 40g
Toasted walnuts 30g
Salt to taste.
Process
1. Clean the asparagus and remove the woody bottoms. Cut in half lengthwise, cook in a pot of salted boiling water for about 10 minutes and then drain carefully.
2. While the asparagus are cooking, wash the spinach and blanch in a frying pan for about one minute with only the water that the leaves have retained after washing. Wash, clean and finely slice the fennel with a mandolin.
3. Juice the lemon and grate the zest. Combine all the ingredients in a bowl with the olive oil and a pinch of salt. Chop the walnuts
4. Arrange the vegetables on four individual plates, top with the drained tuna fillets, dress with the lemon dressing and garnish with the walnuts.
