Mix well the basil, ricotta and tuna until a paste. Slice the salmon lengthwise and place the tuna mix in the middle, grill in the oven until golden brown. Chop and sauté the onion, garlic with the pepper until transparent, add the rice and keep stirring. Pour in the wine than stock, simmer until liquid is absorbed. Finally add the chopped avocado and mascarpone, stir well and serve. Chop the rocket and cut the tomatoes in segments, add 4 tbsp olive oil season and drizzle on the salmon.
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