Cook spelt and barley separately in salty water.
Dice the green part of the zucchini.
Sauté the zucchini in olive oil in a pan.
Chop the peppers.
Mix the cereals with peppers and zucchini.
Add a few drops of Balsamic Vinegar of Modena P.G.I.
Dice the tuna, add some salt and Extravirgin olive oil.
Serve the spelt and barley salad with the fresh tuna tartare.
INGREDIENTS
Peperlizia Sweet & Sour Peppers 80 g
pearl barley 60 g
spelt 60 g
2 small zucchini
fresh tuna 160 g
salt
pepper
Extra-virgin olive oil
Balsamic Vinegar of Modena P.G.I.
pearl barley 60 g
spelt 60 g
2 small zucchini
fresh tuna 160 g
salt
pepper
Extra-virgin olive oil
Balsamic Vinegar of Modena P.G.I.
