Tuna and Provolone tartare is a delicious, fresh and tasty side dish, perfect for summer. Fresh tuna is cut into cubes and seasoned with Provolone, black olives, capers, balsamic vinegar and extra virgin olive oil. To add an extra touch of flavor, anchovy fillets in oil, fresh parsley, pancarré crumbs and seasonings such as salt and pepper are added. This tartare is an excellent choice to accompany fish dishes or as a light starter.
Chop the already cleaned tuna and place it in a bowl with Provolone cut into cubes, the olives sliced into rounds, the capers, the anchovies and the chopped parsley.
Mix everything, season with salt and pepper, form the tartares using two metal ring molds and place them in a hot oven for 3 minutes.
Serve warm with pancarré toasts and an oil dressing.
Italy
| Energy (kcal) | 512.08 |
| Carbohydrates (g) | 1.54 |
| of which Sugars (g) | 0.29 |
| Fat (g) | 51.3 |
| of which Saturates (g) | 9.3 |
| Protein (g) | 11.07 |
| Fiber (g) | 0.25 |
| Sale (g) | 0.26 |
