Carpaccio of avocado
Ingredients
Features
Description
Mix in a blender the olives, anchovies, tuna, celery stalks, cut into small pieces, capers and juice of half a lemon. Dilute a few tablespoons of olive oil to bring the sauce to a solid oily consistency. Leave to stand.
Before serving, wash and dry the tomatoes, cut them from the shanks. Cut the tomatoes in half, then cut each half lengthwise into very thin slices. Just slice the avocado, sprinkle with lemon juice to avoid darkening.
Beautifully Spread tomatoes and avocado on plates, pour olive oil, a little salt and pepper and serve immediately on the table.
Translated by site: wday.ru
