385g Bom Petisco tuna in vegetable oil 100g Boiled potato 100g Boiled carrot 100g 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.
Poach the eggs in gently boiling water with a little vinegar.
You can replace the poached egg with a boiled one.
Poderá substituir o ovo escalfado por cozido.
The vegetables have different cooking times. Boil the whole peeled ones in salted water: first put the potato, then after 5 minutes put the carrot and then the turnip and the onion. Drain well, leave to cool and then chop into small cubes.
You can also use vegetables that have already been cooked.