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Bonito tuna crocant with mascarpone cheese and tomato concassé

A good antidote against aging. Tuna is rich in Omega-3 and low in Omega-6 and cholesterol, therefore it is excellent in avoiding fatty deposits in our arteries and organ deterioration.

  • Medium

  • 15 minutes

  • 440gr. Cuca Bonito tuna in olive oil.

  • 2 onions

  • 120 gr. Mascarpone

  • 80 gr. red pepper

  • 80 gr. green pepper

  • 50 gr. piquillo peppers

  • 4 sheets of filo pastry

  • melted butter

  • 4 ripe vine tomatoes

  • chopped basil

  • 120 ml. extra virgin olive oil

  • 40 ml. Sherry vinegar

  • Salt


Finely chop all the vegetables.

Lightly sauté the vegetables in a small amount of olive oil until they sweat, not letting them brown.

Add the piquillo peppers finely chopped and cook a further 2 minutes. Add the bonito tuna well drained and separated with a fork, and mix together.

Cook for another 2 minutes and then remove from fire. Let it cool and once cooled down add the mascarpone cheese and slowly stir until the mixture is creamy. Add the chopped green onion and salt.

To make the rolls: spread a sheet of filo pastry and brush it with the melted butter. Add another sheet of filo pastry and brush it. Cut 6 squares. Place a spoonful of the bonito filling on the side of each square and roll the pastry making a thick tube.

Repeat the process with the other 2 filo pastry sheets.

To make the tomato, scald them in boiling water for 30 seconds.

Shock them in ice water and peel, cut them in half, remove the seeds and dice them.

In another bowl, whisk together the oil, vinegar and salt. Add the tomato and chopped basil.

Before serving fry the rolls in hot olive oil. When cooked, remove from the oil and let them drain on kitchen paper.

Cut them in half so that the filling can be seen.

Put in one plate the concassé tomato previously drained the oil. Place the crocants on top and serve lukewarm.