Oriental tuna salad
- 30 minutes
- Medium
- 2 people
Ingredients
- 1 tin of Corsorcio tuna belly in oil
- Mixed lettuce leaves
- Grated carrots
- Tin of grated celery-turnip
- 1 teaspoon of curry powder
- 50 g mayonnaise
- 25 g classic grain mustard
- 20 g of filleted mushrooms
- Juice of half a lemon
- 4 rice paper squares
- Salt
- Pepper
- 2 cherry tomatoes
- Fresh basil
Elaboration
Open the tin of tuna belly and drain it. Put aside four fillets for the presentation.
Put the sliced mushroom in a bowl, season with lemon, the curry powder, a little of the tuna oil, salt, pepper and mustard.
Add the lettuce, grated carrot, celery-turnip in another bowl and season. Also, with a little lime, salt, pepper and tuna oil.
Soak the rice paper in warm water. Once rehydrated, fill them firstly with lettuce, then tuna belly, then a tablespoon of mayonnaise and top it off with mushroom.
Close it like a parcel. Finish off the presentation with a few flakes of tuna on each package, half a cherry tomato and a fresh basil leaf.