1/2 cup of mayonnaise
1/4 cup of soy sauce (shoyu)
1/4 cup of olive oil
3 tablespoons of chopped black olives, drained and rinsed
1 tablespoon of mashed black olive
400g of small potatoes with skin
250g of fresh tuna fillet, 2.5cm thick
24 green beans (130g)
12 black olives, pitted
2 small tomatoes, seedless, chopped
To taste salt
1/2 cup of mayonnaise
1/4 cup of soy sauce (shoyu)
1/4 cup of olive oil
3 tablespoons of chopped black olives, drained and rinsed
1 tablespoon of mashed black olive
400g of small potatoes with skin
250g of fresh tuna fillet, 2.5cm thick
24 green beans (130g)
12 black olives, pitted
2 small tomatoes, seedless, chopped
To taste salt
Cut the tuna into 1x2.5cm pieces
Mix the soy sauce with the mashed olive
Combine the tuna, stir well, and refrigerate for 1 hour
Heat the olive oil
Dry the tuna pieces with paper towels and fry in high heat until golden brown
Drain
Refrigerate for 2 hours or overnight
In a blender, blend the chopped black olives with the capers to obtain a paste
Cut the potatoes into 8mm thick slices and boil in salted water until tender
Drain the potatoes and rinse
Bring the pot to a boil again and cook the green beans
Shock the green beans in ice-cold water
Drain and cut into 2.5cm pieces
Place a small amount of mayonnaise on each potato slice, then top with a tuna piece
Cover with half a tablespoon of chopped tomato, a little of the caper paste, and two pieces of green bean
