Tonnino Ventresca Tuna with

Leek and Radish Sauce

30 min


2 servings


  • 1 jar Tonnino Ventresca Tuna
  • 1 tablespoon butter
  • ¼ cup onion
  • 1 cup vegetable stock
  • ½ cup whipping cream
  • ½ cup leek, chopped
  • 2 radishes, finely sliced
  • Salt and pepper to taste


Cook the onion in the butter until crystallized. Add the leek and cook until soft. Add the vegetable stock and cream.
Allow to thicken, blend and serve hot. Place the Tonnino Ventresca Tuna on the creamed soup.
Garnish with the radish.