Toasted slices of white bread with tuna botargo, tomato and lemon slices, capers and oregano
Tags: Snack Sandwiches | Bread filled and stuffed FishIngredients
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2
slices
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|
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a little bit of
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extra virgin olive oil
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150
g
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fresh tuna botargo
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1
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lemon
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2
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ripe tomatoes
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a little bit of
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oregano
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a little bit of
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salted capers, soaked and rinsed
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as desired
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salt and pepper
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Preparation
Slice the lemon, botarga and one tomato very thinly.
Toast the bread on a sheet of greaseproof paper in a non-stick pan - it is best to do this just before serving to prevent the bread from going hard.
Blend the other tomato with extra virgin olive oil, oregano, capers, salt and pepper, and spread on the toasted bread.
Arrange the slices of lemon, tomato and botarga on top and drizzle with lemon juice and a little extra virgin olive oil.
