Slices of bread Lettuces Crushed seasoned olives Tuna fillets in oil Pachino tomatoes Salt to taste Spring onion Garlic clove Extra virgin olive oil to taste
4 1 200 g 160 g 8 enough 1 1 enough
Dressed with olive oil and chilli, their flavour is enhanced by wild fennel and other spices that give a sense of the Mediterranean in aroma and taste. These olives are the perfect match for mature and spiced cheeses and cured meats, to flavour sautéed vegetable dishes or to accompany a toast with an excellent glass of wine.
Clean and wash the lettuce and cut it into strips. Cut the slices of bread into cubes and marinate for 5 minutes with two tablespoons of oil and a clove of crushed garlic in a bowl.
Heat a groll to toast the cubes of bread. Place the salad in a bowl and add the tuna fillets, toast, spring onion cut into disks, the Pachino tomatoes cut in half and Nocellara Etnea Olives.
Finish with a drizzle of oil and a pinch of salt.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......