Our Recipes Tuna and semola fingers
Tuna and semola fingers
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|Molino Soncini Cesare Bread Line remilled semola flour||150g|
|tuna in oil||100g|
|breadcrumbs||to cover your tuna fingers|
Ingredients for the filling/topping
Warm the milk in a pot, adding the semola flour before it boils, and mixing well. Cook for 15 minutes, then switch the flame off, and add the butter and salt. Leave to cool for 10 minutes, then add the egg yolks, the parmesan and the well-drained tuna. Pass each finger of the tuna-mix through the breadcrumbs and fry in plenty of sunflower oil, and voila, they are ready to eat!
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