White tuna cream flavored with Porto
A typical recipe from La Quiberonnaise.
A hors d'oeuvre from Brittany, ideal for your cocktails. Prepared in Quiberon
with white tuna from the Atlantic.
Tasting : to be spread out with butter on a grilled slice
of bread and served with a Macon Village Fleur d'Azenay.
white tuna (73%), white wine, fresh eggs, porto (3%), peanut oil, butter, salt, pepper.
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