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Crumbled tuna with olive with basil and pine nuts, 80g.
To take full advantage of the fondant and fragrance of this recipe, la Perle des Dieux recommends that you put the crumbs in the fridge an hour before eating.
Yellowfin tuna 49%, extra virgin olive oil 23%, green olives 10% (green olives, salt, acidifier: lactic acid), basil 6.2%, water, pine nuts 2%, white wine vinegar, salt , sugar, cassava starch.
Traces of nuts, mustard and milk.
La perle des Dieux, France.