Italian style White tuna with tomato

Tomate con Bonito del Norte a la italiana

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Serves 2:
– One 220 g jar of Ortiz White tuna in Escabeche sauce
– One 50 g can of Ortiz Anchovies in Olive Oil
– 4 ripe peeled tomatoes
– 2 buffalo mozzarellas cut into slices
– 8 basil leaves, finely sliced

For the pesto sauce:
– 30 basil leaves
– 30 parsley leaves
– 1 small clove of garlic
– 2 tbsp lemon juice
– Olive oil
– Salt and pepper


Carefully clean and deseed the tomatoes. Once this is done, season them and fill them with the slices of mozzarella and Ortiz White tuna in escabeche broken up into pieces. Place alternate layers on top of each other and sprinkle with the chopped basil leaves. When you have filled the tomatoes, top with a large, whole piece of Ortiz White tuna in escabeche. Serve on a dish decorated with the pesto, some Ortiz anchovies in olive oil and basil leaves. Pesto sauce: In a glass, blend the basil leaves, parsley, and garlic clove. Add the olive oil slowly, followed by the lemon juice. Season with salt and pepper.