Pure tuna pumpkin
Instructions
Preheat oven to 240°. Cut a 15 cm sheet of diameter from the pumpkin and remove seeds and fibrous parts; salt the inside and the cover, place on the grill of the oven and 30 minutes to pass, in the hot oven. Let cool, then check out the pulp.
In a pan, let it soften for 2 minutes in oil over high heat. Add slowly the rest of the oil, garlic, tabasco sauce and a pinch of salt; Let cool.
Peel the eggs and cut them into wedges; Rinse the peppers, cut them into rings and remove seeds and pith.
Meanwhile, toast the slices of bread and cover with oil.
Spread the pumpkin puree in deep plates, garnish with bits of tuna, olives, slices of hard boiled egg, pepper slices, mint leaves and basil, pepper and serve immediately with the toasts.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 2 kg pumpkin
- 7 tablespoons more olive oil than to grease the bread
- 4 cloves garlic
- tabasco sauce to taste
- 4 slices of bread
- salt
- pepe
- For the garnish:
- 4 hard-boiled eggs
- a red pepper
- a green pepper
- 120 g of tuna in oil
- 80 g of black olives
- 4 mint leaves
- 12 basil leaves