Bom Petisco with boiled vegetables and poached egg


385 g Bom Petisco tuna in vegetable oil
100 g Boiled potato
100 g Boiled carrot
100 g Boiled turnip
1 unid Boiled onion
4 leaves Boiled savoy cabbage (leaves)
1 teaspoon Chopped garlic
2 tablespoons Chopped parsley
4 unid Poached egg
2 tablespoons Extra virgin olive oil
To taste Fleur de sel


Chop all the boiled vegetables (potato, carrot, turnip and
onion), stir in the chopped garlic, chopped parsley and season
with fleur de sel and olive oil.

Line small bowls with the cabbage leaves, place the flaked tuna
and chopped vegetables, put the poached egg on top and close
the cabbage leaves to form a purse.

Finish and presentation
Put the cabbage purses into the oven to heat at 150ºC for about
15 minutes.

Bom Petisco Gazpacho
Bom Petisco fritters