Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 4 | avocado |
| to taste | lemon juice |
| 10 g | flaked almonds |
| to taste | table salt |
| 190 g | tomatoes |
| 100 g | strakì Sterilgarda |
| to taste | extra virgin olive oil |
| 250 g | canned tuna |
Preparation
- Wash and dry the tomatoes, cut them into cubes.
- Take the avocado, cut it lengthwise with a blade and separate the two halves by rotating your hands in opposite directions.
- Remove the seed from the center and scoop out the pulp using a spoon.
- Cut the pulp obtained and pour it into a container.
- Add the lemon juice, after squeezing it, to the avocado pulp. Also add the oil and salt, then mix.
- Pour the almonds into a pan and toast them for a couple of minutes over a high flame.
- Drain the tuna from the oil and place it in a bowl, mashing it with a fork so that it breaks up completely.
- Fill the avocado with the tomato, avocado, almonds, Strakì Sterilgarda and tuna.
Cut the aubergine into round slices about 5mm high. Grill the aubergines. Put the oil and garlic clove in a saucepan, brown and add the Sterilgarda tomato ...
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