Beetroot and avocado verrine
Easy to make for an evening. Serve it with breadsticks and radishes as dippers!
Seasons & months
Preparation
-
Step 1
Blitz the drained tuna, the Saint Môret, the mustard and the beetroot.
Put this purée into verrines.
Blitz the avocado with lemon juice (the amount to your taste). Spoon this purée on top of the other.
Decorate with a radish or two.
Eat it with breadsticks and radishes used as dippers.
Nutritional values
per serving
Recipe for 1 person
Calories
88
kcal
Protein
3,3
grams
Carbohydrates
11,9
grams
Fat
2,9
grams
Fibre
2,7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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