Tuna Pesto Taps
An exquisite way to start a great dinner. It contains a mix of flavors, from the spiciness of the pepper, the sweetness of the basil and onion, a fusion of aromas from the olive oil and Parmesan cheese, combined with the incomparable taste of tuna and its high protein value, all covered with a crunchy layer of cheese. It will make for an unforgettable night.
Dare to cook them
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 1 clove garlic
- 1 bunch basil
- 100 grams pine nuts, or walnut
- 125 milliliters extra virgin olive oil
- 125 grams Parmesan cheese
- 1 can canned tuna
- 1 artisan bread roll
- 150 grams cheese, mix: Monterey Jack, Cheddar, mild Monterey, and Asadero
- 1/4 onions, sliced
- salt, and pepper to taste
Preparation
30 mins
8 mins
Low
- For the pesto: Put basil, pine nuts (or walnuts), and garlic in a mortar and pound; gradually add the olive oil until a paste forms, then add the Parmesan cheese until integrated and the mixture is creamy and smooth.
- Preparation of the tuna: Heat a skillet over medium heat, add the 3 tablespoons of oil, once the oil is ready, add the sliced onion, sprinkle a little salt and let it cook until it becomes transparent, add the previously drained tuna and cook for 3 minutes. Season with salt and pepper.
- For the taps: Cut the rustic bread into slices. On each slice, spread 1 or 2 teaspoons of pesto, 1 tablespoon of the cooked tuna, and 1 tablespoon of the cheese mixture. Preheat an electric oven to 180°C for 5 minutes, place the Taps in the preheated oven for 8 minutes or until the cheese is gratinated.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by