Celery and Asparagus Pannacota with

Tonnino Tuna in Olive Oil

25 min


6 servings


  • 1 cup Tonnino Tuna in olive oil
  • 1 cup asparagus
  • ½ cup tender celery
  • 1 cup whipping cream
  • 8 grams gelatin
  • Salt and pepper to taste


Cook the asparagus and celery in salted water. Reserve ½ cup of the cooking juice in the same pot and add the cream. Heat to a boil. Salt and pepper to taste.
Pour into a blender and blend in the gelatin (previously rehydrated) while still hot.
Refrigerate until gelled.
Serve with Tonnino Tuna fillets and garnish with asparagus tips.