Piadina with tuna, red onion and rucola salsa
Italian flatbread piadina with tuna, olives, grilled peppers, rucola salsa and red onion.
Cut the red onion into wafer-thin rings and place in a bowl with the apple cider vinegar.
Meanwhile, let the grilled paprika drain and cut into thin strips. Drain the tuna, but collect half a tablespoon of oil per person.
Drain the onion, but collect half a tablespoon of vinegar per person.
Put the arugula with the collected oil and vinegar in a high beaker and puree with a hand blender into a coarse salsa.
Cut the olives fine and mix through the salsa. Mix the rest of the arugula with the peppers.
Heat a frying pan without oil or butter and heat the piadine in parts 2 min. Turn halfway.
Divide the rucola salsa, tuna, red onion and the paprika-rucola mixture over the middle of the piadine, leaving 7 cm at the top and bottom free.
Roll up, cut diagonally and serve.
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