Tacos with avocado and bluefin tuna

TACOS WITH AVOCADO AND BLUEFIN TUNA

INGREDIENTS

FOR THE TORTILLA DOUGH

500g WHOLEWHEAT TRITICUM Flour
240g lukewarm water
20g fine salt
60g extra virgin olive oil

FOR THE RED ONION

100g red onions
30ml raspberry vinegar
10g sugar
2g fine salt
200ml water

FOR THE LEMON CREAM

1 lemon
Cold water

FOR THE REST OF THE FILLING

Bluefin tuna
Salad leaves
Pink pepper
Black sesame

 

PROCEDURE

FOR THE KNEAD

  • To make the tortilla dough, simply combine all the ingredients and knead them until smooth and well mixed.
  • Leave it to rest for 30 minutes.
  • Form into balls of about 60 grams, then roll them out into a disc and tile both sides.
  • Then roll them out to your preferred size and bake them in the oven at 160 degrees for 5 minutes, giving them the right degree of uniformity, then serve them stuffed

FOR THE RED ONION

  • For the pot roast, place all the ingredients in a glass jar.
  • Close the jar properly with the seal and cook in the microwave for about 4 minutes at moderate power.

FOR THE LEMON CREAM

  • Boil the lemon in cold water 6/7 times to remove the bitterness.
  • Then open the lemon, remove the seeds and blend to a creamy consistency. Correct the salt and pepper.

FOR THE COMPOSITION

  • Cut the tuna and avocado into small cubes and compose the shell filling with the other ingredients: salad leaves, red onion, lemon cream and black sesame and pink pepper seeds.

Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

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