Ingredients
4
8 baby zucchini
150 g ricotta
1 can of Ortiz White Tuna Ventresca in olive oil
4 slices of Iberian ham
2 tablespoons of pine nuts
Extra virgin olive oil
Pepper
Salt
About this recipe:
Ricotta substitutions: ricotta adds texture and creaminess to this recipe. But if you don’t have ricotta on hand, you can substitute it with fresh cheese or cottage cheese or a creamy vegetable puree such as potatoes, sweet potato, carrot or cauliflower.
1
Preheat the oven to 200°C and cook the pine nuts until golden brown on a baking sheet for 7-8 minutes. Roast the ham slices in a non-stick frying pan for 2 minutes on each side and let them rest on absorbent kitchen paper.
2
Wash the baby zucchini, remove the two ends and cut them into small slices so that they remain in place on the bottom part. Then, we cook them in a steamed basket for 5 minutes.
3
Place a spoonful of ricotta on each serving plate and arrange two steamed zucchini and slices of Ortiz White Tuna Ventresca on top. Sprinkle with pine nuts and crumbled ham crunchies, season with salt and pepper and dress with a drizzle of extra virgin olive oil just before serving.
White Tuna is by itself a fish with exceptional flavor and qualities, but when it comes to its ventresca (tuna belly), we simply cannot resist its pleasures. It has a whole lot of flavor and a unique texture, perfect for the most demanding palates.White Tuna is by itself a fish with exceptional flavor and qualities, but when it comes to its ventresca (tuna belly), we simply cannot resist its pleasures. It has a whole lot of flavor and a unique texture, perfect for the most demanding palates.
