500 g of sweet potato
Salt and black pepper to taste
2 cans of tuna
1 cup of parsley leaves
1/3 cup of olive oil
1 clove of garlic
2 tablespoons of grated Parmesan cheese
50 g of black olives
500 g of sweet potato
Salt and black pepper to taste
2 cans of tuna
1 cup of parsley leaves
1/3 cup of olive oil
1 clove of garlic
2 tablespoons of grated Parmesan cheese
50 g of black olives
1
Peel and cut the sweet potato into small cubes
Boil it in water with salt until tender
Drain and season with pepper and a little olive oil
Drain the tuna
Blend the parsley leaves, olive oil, garlic, and Parmesan cheese in a food processor to form a pesto sauce
Butter four ramekins with a little margarine
2
Put a tablespoon of pesto at the bottom of each ramekin
Distribute the sweet potato at half of each ramekin, pressing it gently without breaking the cubes
Place more pesto and tuna on top of the sweet potato
Cover with the remaining sweet potato and finish with pesto
3
Let it rest for 15 minutes
Unmold, decorate with parsley leaves and black olives, and serve immediately
