Yellowfin tuna cream with chilli and anchovies, in olive oil, for aperitifs.
Yellowfin tuna fillets are chopped and bound with olive oil, with anchovies and a touch of chilli. Prepared in Campania.
Serve as a dip with croutons, grissini or crackers.
A spoonful on a hot bruschetta or in a tomato sauce livens up the dish.
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