Stuffed eggplant
156 recipes
Fennel Tuna au gratin
ingredients
servings
6
Fennel
3 unit
Red tomatoes
3 unit
Tuna in water
2 cans
Garlic
2 wedges
Parsley
1 sprig
Extra virgin olive oil
to taste
Iodized salt
to taste
Breadcrumbs
4 spoons
Ginger powder
2 teaspoons
Grated cheese
3 spoons
starters from Italy - Puglia
Fennel Tuna au gratin
Fennel Tuna au gratin
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The fennel gratin tuna, are nothing but rejection as fennel, ie the first leaves that we throw, not anymore, given the cost of vegetables.
preparation
step 1
We remove the first leaves of fennel, we clean and wash the leaves, without spoiling the shape of the cup.
step 2
Pour the fennel in a saucepan and cover with water, let us go and cook the fennel al dente, scoliamo and we put the fennel cups on a towel to dry a bit '.
step 3
In a bowl we put the tomatoes, tuna, garlic and parsley, capers and amalgamiamo all.
step 4
In a pan put a little oil and salt, arrange the fennel and cups for each cup we put a little 'seasoning,
step 5
In the end we put the cheese, breadcrumbs, a little oil and Spolverizziamo with ginger.
step 6
We bring in a convection oven preheated to 250g until they are golden brown
