D. John VI Ficus Bar

Name: D. John VI Ficus Bar
Ingredients: 30 g of ricotta; 30 g of tuna in water and dietetic salt; 20 g of grated carrot; 1 tablespoon (oversized) of finely chopped onion; 1 tablespoon (oversized) of dried parsley, well drained; 1 pinch of dietetic salt; 1 slice of light bread; 2 leaves of American lettuce; 3 slices of cucumber; 1 sprig of thyme; 1 bulb of shallot cut into a diamond shape

1
30 g of ricotta
2
30 g of tuna in water and dietetic salt
3
20 g of grated carrot
4
1 tablespoon (oversized) of finely chopped onion
5
1 tablespoon (oversized) of dried parsley, well drained
6
1 pinch of dietetic salt
7
1 slice of light bread
8
2 leaves of American lettuce
9
3 slices of cucumber
10
1 sprig of thyme
11
1 bulb of shallot cut into a diamond shape

Ingredients

1
30 g of ricotta
2
30 g of tuna in water and dietetic salt
3
20 g of grated carrot
4
1 tablespoon (oversized) of finely chopped onion
5
1 tablespoon (oversized) of dried parsley, well drained
6
1 pinch of dietetic salt
7
1 slice of light bread
8
2 leaves of American lettuce
9
3 slices of cucumber
10
1 sprig of thyme
11
1 bulb of shallot cut into a diamond shape

Directions

1
Using a fork, mash the ricotta and tuna together to form a homogeneous paste
2
Mix in the grated carrot with the finely chopped onion, parsley, and dietetic salt
3
Place the ricotta paste (reserve some for garnishing) over the slice of bread and decorate with the lettuce, cucumber, and thyme
4
Put the reserved pasta on the shallot bulb and place it alongside the sandwich on the plate to garnish.

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