JC MACKINTOSH SMOKED LOIN BRIOCHE

Smoked Loin JC Mackintosh with asparagus, ali oli and mint

Ingredients
1 Brioche europastry
10 gr asparagus
25 gr JC Mackintosh Smoked Loin Tuna
5 g soy sauce "shoda"
5 g Butter
10 gr Ali oli
2 gr semi-dried tomatoes
c/s Mint

Preparation
1. Toast the brioche with butter and with a central cut without actually cutting the whole bread to be able to fill it up.
2. Add the ali olí and the asparagus.
3. Mix the JC Mackintosh Smoked Tuna Loin cut into small cubes in the soy sauce and fill the rest of the brioche.
4. Finish with a few drops of Ali Olí, mint leaves and sesame seeds.