SALMOREJO CON ARANDANOS Y VENTRESCA

  • Dificultad fácil
  • Preparación 10
  • 2
  • Aperitivo
  • Plato frío

Alérgenos: Pescado

Ingredientes

- 400 g tomate
- 100 g arándanos de Masiá
- 80 ml Aove
- 100 g pan
- sal y vinagre al gusto

Para la guarnición: ventresca de atún de USISA

Elaboración

1. Triturar todos los ingredientes hasta conseguir la textura ideal.
2. Añadir la guarnición: filetes de ventresca de atún USISA
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