Tuna boats
Instructions
Following the instructions of the recipe for the ' Boats ' salmon (see recipe), prepared the boats with the flour, butter, egg yolk and a pinch of salt and cook in the oven, in the appropriate moulds.
Meanwhile, make firm two eggs in boiling water for 10 minutes.
Drain, let cool under running water, Peel, separate the egg whites from the yolks and chop both.
Place the tuna in a bowl and spappolatelo with a fork.
Grate the Parmesan, add the tuna and mix everything thoroughly.
Dilute the mixture with the cream and pass through a sieve, collecting it in a bowl.
Keep it in the fridge for 15-20 minutes.
Put the mixture into a pastry bag with a plain nozzle and divide it into small boats, which you will decorate with alternating strips of egg white and yolk, chopped.
Place the boat on a serving platter and serve.
Ingredients and dosing for 4 persons
- 125 g of flour
- 70 g of butter
- 1 egg yolk
- Salt
- 2 eggs
- 100 g of tuna in olive oil
- 100 g of parmigiano
- 1/2 cup of cream
- To roll out the dough:
- Flour