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Thrillqill
Insalate - tuna with roasted fennel
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Ingredients
Directions
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Cut 2 fennel tubers into slices of about 1/2 cm and scoop with some oil.
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Place them on a greased baking sheet and roast the fennel under the oven grill in a few minutes light brown.
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Remove from the oven and allow to cool.
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Cut 2 grilled peppers from pot into strips and allow 2 cans of tuna to drain on water.
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Spoon this together with a bunch of coarsely chopped flat parsley and 20 grams of roasted pine nuts.
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Season with olive oil, balsamic vinegar, salt and pepper.
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Nutrition
105Calories
Sodium0% DV0g
Fat11% DV7g
Protein16% DV8g
Carbs1% DV2g
Fiber0% DV0g
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