Tomato concasse and White tuna lasagne


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– 60 g Reserva de Familia White tuna in Olive Oil
– 70 g ripe tomatoes
– 30 g spring onions
– Oregano
– Salt
– Sugar
– Balsamic vinegar


Peel the tomatoes, deseed, and dice. Place to one side. Slice the spring onion and sauté gently. When it is soft, add the chopped tomato and the oregano and heat until it bubbles. Add salt, and sugar if the sauce is too sharp. Meanwhile, remove the White tuna from its can in flakes and place to one side. To assemble the lasagne, first place a layer of the tomato concasse in a dish, followed by a layer of White tuna in oil, another layer of tomato, and so on, finishing with the White tuna. Dress with a little balsamic vinaigrette.