Kumato® in cannelloni with tuna tartare, a small tomato seed salad and tomato and oil soup - Restaurant Beethoven
Starters and salads
Ingredients (4 servings)
- 12 Kumato®
- 200 g albacore tuna
- 1 avocado
- 1 spring onion
- Chives
- 1 teaspoon of capers
- 1 teaspoon of mayonnaise
- 1 tablespoon lime juice
- 6 black olives
- Tudela extra virgin olive oil
- Fleur de sel
- Black pepper
- 1 head of corella red garlic
- Worcestershire sauce
- Tabasco
Method
- Peel the tomatoes and cut them so that the seeds come out whole.
- Reserve the seeds to make the salad.
- Roast the tomatoes in the oven at 90ºC for 2 hours, with the garlic, a little salt and a little olive oil.
- For the tartare, chop the tuna, avocado, spring onion, capers and black olives.
- Mix it all together with the mayonnaise and a dash of lime juice and black pepper.
- Season to taste.
- To make the cannelloni, once the tomatoes have been roasted, flatten them between two sheets of cling film.
- Fill with the tartare and roll the cannelloni.
- For the salad, mix the Kumato® seeds with the fleur de sel, olive oil and chives.
