Tuna Feuillantines in the dish

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Tuna Feuillantines in the dish

Tuna Feuillantines in the dish





Tuna Feuillantines in the dish
Tuna Feuillantines in the dish
Ingredients
Number of people
-
4
+

200 g of faisselle (if you don't have cottage cheese, but it will be less delicious!)

300 g lemon marinated tuna

200 g tomato sauce

1 can of asparagus

2 sheets of brick

1 clove garlic, chopped

2 teaspoons chopped basil

1 tablespoon of oil

Pepper

Salt



Preparation 
TOTAL TIME: 18 MIN
Preparation: 10 min
Cooking time: 8 min
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
Cut the sheets of brick into 10 cm squares.
Step 3
Place 4 ramekins on a plate, grease them and cover each with 4 squares of brick, positioning them so that the points are offset.
Step 4
Brown them in the oven for about 8 minutes, then remove them from the mould gently.
Step 5
Mix the dishes, basil, garlic and season with salt and pepper.
Step 6
Garnish the brig sheets with the faisselle (keeping a little aside to serve it with). Add part of the tomato sauce, crumbled tuna and asparagus slices on top.
Step 7
Serve immediately with the remaining sauce and faisselle in a sauce boat.
I add my grain of salt

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