Mini tartare of tomato and avocado with Rio Mare Pâté Tuna
1 unit of Rio Mare Pâté Tuna Spread
a sprig of parsley
30 g of extra virgin olive oil
1. Peel the avocado, cut it in half and remove the stone; wash the tomato and remove the stalk.
2. Cut the tomato and the avocado pulp in little cubes, gather them in a bowl and season them with lime juice, oil, salt and chopped parsley.
3. Place the vegetable tartare in little bowls or spoons and garnish with a rich curl of Rio Mare Pâté Tuna.