Tuna Tacos with Balsamic Vinegar of Modena “Solo Modena”
INGREDIENTS
- 4 corn tacos
- 240 g blast frozen tuna
- 1 zucchini
- 12 datterini tomatoes
- 200 g guacamole
- Salt
- Extra Virgin Olive Oil
- Balsamic Vinegar of Modena (IGP) “Solo Modena”
PREPARATION
Beat the tuna with a knife.
Halve tomatoes and season with salt, Extra Virgin Olive Oil and Balsamic Vinegar of Modena (IGP).Cut zucchini into small regular cubes.
Add guacamole sauce and zucchini cubes to the tuna tartare.
Fill the tacos with the tartare and the seasoned tomatoes.
Divide into individual plates and decorate with Balsamic Vinegar of Modena (IGP).
Halve tomatoes and season with salt, Extra Virgin Olive Oil and Balsamic Vinegar of Modena (IGP).Cut zucchini into small regular cubes.
Add guacamole sauce and zucchini cubes to the tuna tartare.
Fill the tacos with the tartare and the seasoned tomatoes.
Divide into individual plates and decorate with Balsamic Vinegar of Modena (IGP).