Ingredients:
- 5 corn taco shells (ready-made are fine)
- 100 g fresh tuna
- 1 cucumber
- 2 carrots
- 1 avocado
- 1 lemon
- salt to taste
- black pepper to taste
- Valerio – Emozioneolio extra virgin olive oil
Preparation:
- Freeze the bluefin tuna appropriately for raw consumption, or buy it already treated in this way.
- Dice the tuna and season with salt, black pepper and lemon juice.
- Cut the carrots and cucumber into small pieces, slice the avocado and combine with the tuna in a bowl, mixing well to flavour everything.
- Use a spoon to fill the tacos and add a generous drizzle of Valerio – Emozioneolio extra virgin olive oil inside each.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.