We cut the lettuce bud, wash it and introduce it into a casserole with a little cold water to cover and salt.
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| Ingredients to tuna with co -collo and cheese vegetables: |
| 1 ijada of tuna 2 peppers roasted bulls 1 calabacÃn 4 creamy cheeses ½ church of lettuce 10 tablespoons of virgin olive oil 3 tablespoons of cider vinegar salt salt |
Ingredients to tuna with co -collo and cheese vegetables:
2. When the water begins to boil we take out the button of this casserole and refresh it under the jet of cold water.
3. We crush this bud with the blender along with the cider vinegar, the virgin olive oil and a pinch of salt and we reserve this vinaigrette in the fridge until the moment of use.
4. If a little bitter is a bit of sugar, a pinch of sugar can be added.
5. We have the icada of olive oil tuna and slightly salted in an oven source along with the previously roasted peppers and the zucchini sheets.
6. We introduce in the preheated oven at 180º C for 20 minutes.
7. Once the tuna ijada is cooked, we remove from the oven and reserve.
8. On the roasted and hot peppers and the slices of zucchini we place some pieces of creamy cheese and we return to the oven until the cheese hardens over the vegetables.
9. We present the dish with the iced of chopped tuna, decorating the vegetables with the cheese and we sauce slightly with the lettuce co-gollo vinaigrette.
10. For 4 people.
