PIADINA TONNATA
Cost
Difficulty
Hot
Cold
Ingredients
For 1 portion
120g of Piadina Classica
30g of Roast beef
5g of Caper powder
10g of Olive charcoal
30g of Tuna sauce :
100g of Drained tuna, 5g of desalted capers, 5g of anchovies and 60g of mayonnaise.
10g of Sweet and sour onions :
150g of Red onions, 50 ml of raspberry vinegar, 50ml of water and 50g of sugar.
10g of Candied lemon :
130g of lemons, 100 ml of water and 100g of sugar.
Associated Product
Recipe
A delicious creation made with Delifrance Piadina Classica. Make a smooth tuna cream and add colourful, tasty toppings. In less than 10 minutes, you'll have an original snack to serve in your restaurants or atmospheric bars. You'll make a great impression in no time.
Preparation : 5 minutes
For the olive charcoal:
Drain, rinse and dry the olives. Place them on a baking tray lined with baking paper and bake at 100° for about 4 hours. Once completely dried, crumble them with your hands.
For the caper powder:
Rinse the capers from the salt under hot running water, dry them between two sheets of paper towels, place them on a baking tray lined with baking paper. Bake for 3 to 4 hours at 110°. Once dried, blend them and pass them through a sieve to obtain a powder.
For the candied lemon:
Using a potato peeler, peel the lemon and cut its peel into julienne strips. Blanch them three times, changing the water. Prepare the sugar syrup by bringing the water and sugar to the boil. Once ready, pour it over the previously blanched peels and let cool at room temperature.
For the sour onions:
Cut the onions into 0.5 cm wide strips, create a syrup with the water, vinegar and sugar, bring to the boil and pour over the onions while still hot, allow to cool.
For the tuna sauce:
Rinse the capers under hot running water, drain the tuna, add anchovies and mayonnaise, and blend until smooth and homogeneous.
Drain, rinse and dry the olives. Place them on a baking tray lined with baking paper and bake at 100° for about 4 hours. Once completely dried, crumble them with your hands.
For the caper powder:
Rinse the capers from the salt under hot running water, dry them between two sheets of paper towels, place them on a baking tray lined with baking paper. Bake for 3 to 4 hours at 110°. Once dried, blend them and pass them through a sieve to obtain a powder.
For the candied lemon:
Using a potato peeler, peel the lemon and cut its peel into julienne strips. Blanch them three times, changing the water. Prepare the sugar syrup by bringing the water and sugar to the boil. Once ready, pour it over the previously blanched peels and let cool at room temperature.
For the sour onions:
Cut the onions into 0.5 cm wide strips, create a syrup with the water, vinegar and sugar, bring to the boil and pour over the onions while still hot, allow to cool.
For the tuna sauce:
Rinse the capers under hot running water, drain the tuna, add anchovies and mayonnaise, and blend until smooth and homogeneous.
Dressing : 5 minutes
Cut three disks out of the piadina with the help of a 9 cm diameter pasta cutter. Heat the disks on a non-stick frying pan. Assemble the piadina discs with a layer of tuna sauce, roast beef, other tuna sauce, sweet and sour onions and the candied lemon zest. Place the discs on a plate and garnish with the olive charcoal and caper dust.
Chef's tip
Remember to refrigerate any leftover candied lemon and sweet and sour onions for future use.