The Friselle with Tomatoes and Tuna are a simple and light dish. A nice glass of white wine, perhaps sparkling, and with the Friselle with Tomatoes and Tuna the aperitif is served, but they are also excellent as an appetizer or as a summer one-dish meal.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Puglia
- Seasonality: Summer
Ingredients
- 2 friselle
- 7 oz oxheart tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
- 2 leaves fresh basil
- 4 oz tuna in oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
Steps
If you serve the friselle as an appetizer, one per person is ideal. If you serve them as a main course, double or triple the amounts depending on the appetite.
Moisten the friselle by dipping them in cold water (find some guidance in this post) and place them on plates or a serving dish. Wash the tomatoes under running water and cut them into cubes. Transfer them into a bowl and dress with extra virgin olive oil, salt, and chopped basil. Mix well to combine all the ingredients. Distribute the tomato salad on the friselle, add the tuna, and serve immediately.
