For 6 people
Preparation time: 15 minutes
350 g cooked mogettes (160 g dry)
3 tablespoons of olive oil
1 tablespoon of vinegar
1 small teaspoon of mustard
Salt and pepper from the mill
2 ripe tomatoes
50 g canned tuna
10 black olives pitted
1 tablespoon of basil pesto
3 tablespoons of olive oil
1 lemon juice
Ground pepper
verrines
Preparation
1. Peel the tomatoes and remove the seeds, cut them into pieces.
2. In a blender, put the tuna in crumbs, olive oil, olives, pesto, lemon juice and pieces of tomatoes, mix roughly to keep a few pieces.
3. Season salt and pepper to taste
4. In the verrines, distribute the seasoned mogettes, add the tartare on top.
Culinary tip
Create your recipe by replacing the mogettes with red beans or chickpeas, the tuna with sardines or smoked herring …
Good to know
Mogettes cooking method
To have 350 g of cooked mogettes, start with about 160 g of dry product. Mandatory soaking: 12 h in 2 volumes of water – promotes digestion. Rinse with cold water. Cook, starting with cold water in 3 parts unsalted water.
Indicative cooking time after boiling
2 h with lid over low heat.