Ventresca de atún rojo con gelatina de tomate
TM31 TM5 TM6

Ventresca de atún rojo con gelatina de tomate

3.3 (3 ratings)

Ingredients

  • 4 hojas de gelatina
  • 500 g de agua
  • 300 g de tomate maduro
  • 20 g de aceite de oliva (y algo más para servir)
  • 1 cucharadita de vinagre
  • 1 - 2 pellizcos de sal
  • 6 trozos de ventresca de atún fresco de aprox. 150 g c/u (atún rojo)

Nutrition
per 1 ración
Calories
923 kJ / 221 kcal
Protein
33.42 g
Carbohydrates
1.75 g
Fat
8.91 g
Fibre
0.54 g

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