Ingredients
4
5 thin courgettes5 calabacines finos
2 hard-boiled eggs, peeled
1 x 400 g jar of white tuna in olive oil
1 tablespoon mild olive oil
1 tsp of drained capers
2 anchovy fillets in olive oil
5–10 ml of filtered lemon juice
Smoked paprika
About this recipe:
Light and colorful appetizer: steamed zucchini rolls filled with a smooth cream of White Tuna, anchovies, and capers, topped with a touch of smoked paprika.
1
Wash the skin of the courgettes.
2
Score the skin with a vegetable peeler for decoration.
3
Cut each courgette into 4–5 sticks. Scoop out the flesh with a spoon, taking
care not to pierce or break the courgettes.
4
Steam the sticks for 3–4 minutes, then leave them to cool and drain on
kitchen paper.
5
Place 200 g of white tuna, anchovies, capers, lemon juice and hard-boiled
eggs in a blender. Blend without moving the blender arm, adding oil until a thick
cream is formed.
6
Fill the courgette sticks with the cream and decorate each one with the
remaining white tuna.
6
Sprinkle with a pinch of paprika and a drizzle of oil before serving.
Desde siempre, el Bonito del Norte se ha considerado un producto exquisito. Detrás de su éxito hay factores como su sabor y textura, así como sus propiedades. Sobre gustos no hay nada escrito, pero si hay un pescado deseado y alabado, es sin duda el Bonito del Norte. Un capricho que, afortunadamente, podemos disfrutar a diario.
