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Grana PadanoFishVegetables

Fresh tuna sandwich with Grana Padano and grilled courgettes

Name: Fresh tuna sandwich with Grana Padano and grilled courgettes
Prep time: PT30M + 12 h
Cook time: PT30M + 12 h
Total time: PT30M + 12 h
Yield: 4 people
Cuisine: Italian
Ingredients: 12 slices of toast bread; 200 g fresh tuna (shock frozen*); 10 g Fleur de Sel or organic salt; 10 g brown sugar (demerara); 300 g courgettes; 60 g di Grana Padano; 100 g low-fat greek yoghurt; 1 bunch of basil; 1 tsp extra-virgin olive oil; Salt & pepper

Easy

4 people

30 min + 12 h

Chef Danilo Angé

Ingredients

12 slices of toast bread

200 g fresh tuna (shock frozen*)

10 g Fleur de Sel or organic salt

10 g brown sugar (demerara)

300 g courgettes

60 g di Grana Padano

100 g low-fat greek yoghurt

1 bunch of basil

1 tsp extra-virgin olive oil

Salt & pepper

Preparation

STEP 1

Mix the sugar and salt together then coat the tuna filet well. Cover and leave to marinate in the fridge for at least 12 hours. Rinse it quickly under cold water and dry with kitchen paper.

STEP 2

Slice the courgettes, grill them and season with oil, salt and pepper.
Season the yoghurt with pepper and the chopped basil.
Remove the crust from the bread slices then toast them at 180°C for 5 minutes.

STEP 3

Spread the toasts with the yoghurt sauce, layer six with the courgettes, thinly sliced tuna and shavings of Grana Padano.

STEP 4

Top with another slice of toast and cut each toast into four triangles
*Any raw fish, marinated or seared, must previously be shock-frozen before being prepared or eaten, to kill any bacteria.

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Fresh tuna sandwich with Grana Padano and grilled courgettes

Ingredients

12 slices of toast bread 200 g fresh tuna (shock frozen*) 10 g Fleur de Sel or organic salt 10 g brown sugar (demerara) 300 g courgettes 60 g di Grana Padano 100 g low-fat greek yoghurt 1 bunch of basil 1 tsp extra-virgin olive oil Salt & pepper

Preparation

Mix the sugar and salt together then coat the tuna filet well. Cover and leave to marinate in the fridge for at least 12 hours. Rinse it quickly under cold water and dry with kitchen paper.

Slice the courgettes, grill them and season with oil, salt and pepper. Season the yoghurt with pepper and the chopped basil. Remove the crust from the bread slices then toast them at 180°C for 5 minutes.

Spread the toasts with the yoghurt sauce, layer six with the courgettes, thinly sliced tuna and shavings of Grana Padano.

Top with another slice of toast and cut each toast into four triangles *Any raw fish, marinated or seared, must previously be shock-frozen before being prepared or eaten, to kill any bacteria.

Related recipes

Asparagus and Grana Padano Riserva Flan

Sausage and mushroom ragù with Grana Padano polenta

Grana Padano and roasted garlic pizza

Green Beans, Speck, Hazelnut and Grana Padano Riserva Plum Cake

An iconic product

The PDO

Fun Facts

The consortium members

12 slices of toast bread

200 g fresh tuna (shock frozen*)

10 g Fleur de Sel or organic salt

10 g brown sugar (demerara)

300 g courgettes

60 g di Grana Padano

100 g low-fat greek yoghurt

1 bunch of basil

1 tsp extra-virgin olive oil

Salt & pepper

Slice the courgettes, grill them and season with oil, salt and pepper.
Season the yoghurt with pepper and the chopped basil.
Remove the crust from the bread slices then toast them at 180°C for 5 minutes.

Top with another slice of toast and cut each toast into four triangles
*Any raw fish, marinated or seared, must previously be shock-frozen before being prepared or eaten, to kill any bacteria.