Ingredients for 4/6 people:
– 200 gr focaccia
– 1 aubergine
– 1 jar sauce for Bruschetta with aubergines and olives Salvagno
– few leaves of basil
– 200 gr. tuna
– 100 gr. ricotta cheese
– little lemon juice
– extra virgin olive oil Salvagno
Slice the aubergines, place them on a baking sheet, season with salt, pepper, oregano, Salvagno extra virgin olive oil and a few leaves of basil.
Put them to cook in the oven at 170° C for 8/10 minutes.
After having drained tuna, put it in a cutter, until obtaining a soft foam. Mix the ricotta, season with pepper and a little lemon juice.
Cut the focaccia into small pieces, put the slices of aubergines, a tea spoon of sauce for bruschetta with aubergine and olives Salvagno, garnish with the tuna mousse, a leave of parsley and a drizzle of Salvagno extra virgin olive oil.