recipes
Tuna wonton Niciose salad
Serves: 2
2017-05-25
Ingredients
For the wontions
- 1 cans tuna (3 Leaves)
- 200g cream cheese
- Zest and juice of a lemon
- 2 finely sliced spring onions
- 1 garlic clove, finely chopped
- 1 tsp chopped parsley
- 10 wonton wrappers
- Extra virgin olive oil
For the salad
- 300g boiled new potatoes halved
- 2 large ripe tomatoes
- 100g black olives
- 3 hard boiled eggs
- 100g cooked French beans
- 6 anchovy fillets
- 2 tbsp capers
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (Borges)
- Mixed salad leaves
Method
Drain the tuna from their oil, put in a mixing bowl together with the cream cheese, lemon, spring onions, garlic and parsley. Brush a baking tray with the olive oil. Take a wonton skin and place a teaspoon full of the tuna filling in the centre, moisten the edges and press tightly to secure filling. Place wontons on the oiled baking tray, brush with more olive oil and bake in a hot oven until crispy. In a separate mixing bowl, mix together the boiled potatoes, olives, beans and capers, dress with the olive oil and balsamic vinegar. Arrange the salad leaves in the bottom of a serving plate, top up with the potato mixture, decorate with the tomatoes, egg wedges and anchovy fillets. Serve with the tuna wontons over the salad.
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