A super fresh dish, easy to prepare and genuine to tickle the appetite of the little ones on hot summer days.
You know, when temperatures rise, children start to eat less and it can happen that the usual dishes are no longer very welcome. You need to set your imagination in motion and focus on fresh recipes and maybe prepare them without even using the stove too much. It is the season for rice salads, caprese and soups served cold, colorful and fun ways to bring to the table cheerful and balanced dishes.
A food that the little ones love and that during the summer season lends itself to a multitude of delicious recipes is the Mareblu tuna. To be crumbled into a rice or pasta salad, or to stuff a piadina or stuff a sandwich. And again, to blend together with a spreadable cheese to taste it on a slice of toasted bread or to combine with a super food, such as avocado, for a truly special pie.
Today we invite you to discover just this original recipe, colorful, tasty but above all rich in nutrients and vitamins, perfect for recharging children's energies during busy vacation days.
And for the joy of children you can participate in the "Vinci con Mareblu" competition and try to win every day two € 50 vouchers to spend on shopdisney.it. Trying your luck is simple, just buy a pack of Mareblu tuna with graphics dedicated to Toy Story 4 and register on the site http://www.vinciconmareblu.it/disney-pixar-toystory4 by entering the code that is inside the package . The contest ends 10/31/2019. Read the complete rules here
The ingredients are all there, the desire to amaze our children as well! We just have to start preparing our own tuna and avocado flans!
For 4 people
Preparation time: 20 minutes
Difficulty level: easy
3 cans of Mareblu tuna of 60 g,
100 g of Greek yogurt,
1 ripe avocado,
3 new courgettes,
3 small carrots,
1 untreated file,
4 sprigs of parsley,
30 g of popcorn,
extra virgin olive oil,
Wash, dry and check the courgettes.
Peel the carrots and keep one aside, reduce the others to very small cubes together with the courgettes. Wash the lime, dry it and grate half of its rind.
Cut the avocado in half lengthwise, remove the stone and peel, reduce one half into cubes and blend the second half in the mixer with the yogurt, a few drops of lime juice, a pinch of salt and the parsley leaves .
In a bowl mix the diced vegetables and avocado, the grated lime zest, the drained and crumbled tuna, a pinch of salt and a teaspoon of oil and mix the mixture by pressing it lightly with a fork.
Divide it into 4 squared 8 cm side pastry rings arranged on plates, compact it with a teaspoon and remove the pastry rings. Arrange the avocado sauce next to it and decorate with the peeled carrot cut into strips and the crumbled popcorn.
Enjoy your meal, both young and old!
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