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Focaccia with aubergine, black olives and tuna mousse

focaccina-melanzane-olive-tonno

Ingredients for 4/6 people:
– 200 gr focaccia
– 1 aubergine
– 1 jar sauce for Bruschetta with aubergines and olives Salvagno
– few leaves of basil
– oregano
– 200 gr. tuna
– 100 gr. ricotta cheese
– little lemon juice
– extra virgin olive oil Salvagno

Directions:
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.

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