Poinsettias with Maruzzella Tuna Pate

Ingredients

- 300g Maruzzella tuna in brine
- Maruzzella anchovy fillets
- 3 tablespoons salted capers
- 100g ricotta
- Sliced bread
- Rosemary
- Extra virgin olive oil

Procedure

The Poinsettias with Maruzzella Tuna pâté are a delicious recipe to bring to the table for Christmas Eve dinner or Christmas lunch. First, drain the Maruzzella Tuna Fillets in brine and blend them with 2 Maruzzella anchovy fillets, desalted capers and fresh ricotta. While blending add a drizzle of extra virgin olive oil. Place the mixture in the refrigerator and let it rest for 1 hour. Now prepare the toast: using a star-shaped cutter, cut out stars from the slices of bread. Put the stars under the grill and then spread with a layer of tuna pâté. To garnish, add a caper, a Maruzzella anchovy fillet and a sprig of rosemary.