You only need a toast of this tuna thoïonade with olive to be able to hear some cicadas… Even in Brittany!
A recipe which was inspired by some black olive tapenade in order to give some sun to a Breton tuna. A local mixture that make a success for these recipes. You can spread them cold on toasts or on hot potatoes in a gratin for example.
Recipe: Rouelles to Thoïonade
Preparation: 15 minutes
Quantity: 2 persons
1 box (60g) the Belle-Iloise Thoïnade
4 average potatoes with typical firm fresh like The Charlotte or Belle de Fontenay
50g grated cheese
1 soup spoon of single cream
Cook your potatoes in salt water.
Without removing the skin, cut them in slice for a small centimetre in thickness.
Mix the Thoïonade and the single cream.
Spread in your slices the mixture and sprinkle with some grated cheese.
Tuna (35%), black olives (18.5%), egg white, extra virgin olive oil, capers (9.7%), water, herbs, spices. Despite every care being taken to remove them, olive stones and pieces of olive stone may be found in this product.