BASTONCINO TABLE BREAD
Cost
Difficulty
Cold
Ingredients
For 2 portions
3 Délifrance Bastoncino
200g Fresh tuna
300g Fennel
2 Perfect oranges
1 Lemon
Aniseed
Olive oil
Salt and pepper
Associated Product
Recipe
Our olives Bastoncino matches perfectly with fennel and citrus fruits, so here’s a recipe where you can use it as table bread, to enhance the flavours of the main dish.
Preparation : 13 minutes
For the fennel salad, start by mixing the juice of one orange, one lemon, some aniseed, salt and pepper.
Add the oil and mix well to obtain an homogenous dressing.
Then wash and chop the fennel and add the sauce.
Let it marinate while you prepare the tuna.
Heat a little olive oil in a frying pan and briefly sear the tuna until golden brown.
Fry for no more than 3 minutes on each side, leaving the core uncooked.
Add the oil and mix well to obtain an homogenous dressing.
Then wash and chop the fennel and add the sauce.
Let it marinate while you prepare the tuna.
Heat a little olive oil in a frying pan and briefly sear the tuna until golden brown.
Fry for no more than 3 minutes on each side, leaving the core uncooked.
Dressing : 2 minutes
Cut the tuna into slices of 1cm and serve on top of the fennel salad.