Ingredients
4
1 tin of white tuna ventresca in olive oil
850 g peeled potatoes and sweet potatoes
150 g butter
Ground black pepper
Salt
About this recipe:
A delicate and flavorful bite that combines the tenderness of White Tuna Ventresca with the sweetness of sweet potato and the crispy texture of potato. Perfect as a starter full of flavor.
1
Preheat the oven to 200°C.
2
Melt the butter over a very low heat in a saucepan.
3
Peel and slice the potatoes and sweet potatoes as thinly as possible.
4
Grease a muffin tin and fill the moulds with alternating layers of potato and sweet potato. Season with salt and pepper, then pour melted butter between each layer.
5
Cover the tray with aluminium foil and bake in the middle of the oven for 30 minutes. Check that they are cooked, then remove them from the oven and leave them to cool for a few minutes before turning them out onto a large tray or wooden board.
6
Drain the ventresca and place a cake on each plate. Divide the ventresca between the muffins, sprinkle with a pinch of pepper and serve.
White Tuna is already a fish with exceptional flavor and qualities, but when it comes to its ventresca, one cannot resist its charms. It is a cut full of flavor and with a unique texture, perfect for the most discerning palates.
