- 15 min
- 2 serving
- 30 ml Andorinha Organic Extra Virgin Olive Oil
- 1/2 jar of pickled tuna
- 2 tablespoons eggplant cream
- 1 tablespoon of tomato paste
- 1 teaspoon diced roasted red pepper
- 5 basil leaves
- 10 ml white wine vinegar
- Black pepper
Place all ingredients — except for the tuna and eggplant cream — in a bowl and mix.
On the bottom of the dish, add the eggplant cream, overlap the tuna and the mixture on top.