Torre de lentejas y atún sobre lechugas tiernas

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Torre de lentejas y atún sobre lechugas tiernas. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Torre de lentejas y atún sobre lechugas tiernas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Torre de lentejas y atún sobre lechugas tiernas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Torre de lentejas y atún sobre lechugas tiernas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Torre de lentejas y atún sobre lechugas tiernas estimated approx 25 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Torre de lentejas y atún sobre lechugas tiernas using 11 ingredients and 4 steps. Here is how you can achieve it.

Un plato frío muy completo que contiene pescado, legumbres y verduras frescas.

Ingredients and spices that need to be Prepare to make Torre de lentejas y atún sobre lechugas tiernas:

1. 400 g lentejas cocidas
2. 200 g atún en aceite
3. 1 zanahoria grande
4. 1 tomate rojo
5. 2 escalonias
6. 3 tomates secos en aceite
7. 2 cucharadas mayonesa
8. 1 cucharada alcaparras
9. ½ pepino
10. unas hojas lechuga crujientes
11. unas hojas albahaca fresca

Steps to make to make Torre de lentejas y atún sobre lechugas tiernas

1. Lavar y rallar la zanahoria. Pelar y picar las escalonias y ponerla en agua templada con limón durante 30´. De esta forma no quedará tan fuerte y no perderá ninguna de sus propiedades.
2. Lavar y escurrir las lechugas. Picar los tomates secos y mezclar con el atún, las alcaparras y la mayonesa.
   Lavar y cortar el pepino en rodajas finas.
3. Lavar el tomate y cortar en rodajas. Lavar la albahaca.
   Escurrir bien las lentejas, mezclar con la escalonia colada, un trocito de tomate picado, sal y aceite.
4. Distribuir las hojas de lechuga y el pepino alrededor de una fuente redonda. Colocar un aro en el centro y poner el resto de los ingredientes de la siguiente forma: en el fondo una rodaja de tomate con albahaca, el atún, tomate, lentejas, las zanahorias ralladas y acabar con otra rodaja de tomate. Salar y regar con aceite de oliva virgen extra las lechugas y el pepino.

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