An Italian snack with tuna and vegetables is a light, healthy dish with a bright taste. It can even be used as a main course, especially for a light dinner.
It is necessary
- -2 artichokes;
- -120 grams of onions;
- -2 leeks;
- -2 tomatoes;
- -1 carrots;
- -2 fillets of anchovy in oil;
- -150 grams of tuna in oil;
- -1 tablespoon of sugar;
- -40 grams of pitted green olives;
- -1 tablespoon pickled capers
- -3 tablespoons of white wine vinegar;
- 4 tablespoons of premium olive oil
- -Salt.
Instructions
Step 1
Peel the artichokes, cut them into 4 pieces and place them in water acidified with 2 tablespoons of vinegar so that they do not turn black.
Step 2
Peel the onions.
Step 3
Peel the carrots, wash and cut them into wedges.
Step 4
Scald the tomatoes, remove the skins and seeds, and chop finely.
Step 5
Peel the leeks, wash and cut them into thin slices.
Step 6
Saute the leeks in a skillet with 2 tablespoons of oil for 2 minutes; add carrots, onions, 2 tablespoons of water, salt and cook for 3 minutes, stirring occasionally.
Step 7
Add the tomatoes, artichokes, 1 fillet of drained and chopped anchovy, sugar and remaining vinegar, cover the vessel and continue cooking for 8 minutes.
Step 8
Add capers, remaining fillets of drained and chopped anchovy, olives, finely chopped tuna, drained of oil, remaining oil, mix well and serve.
