Ingredients:
- 2/3 cup. (tea) tapioca Da Terrinha;
- 1 broad of atum;
- 1 small seedless tomato;
- 1/2 grated carrot;
- 1/4 onion;
- 1 col. (soup) olive oil;
- 1 col. (soup) of dehydrated parsley Da Terrinha;
- 3 eggs;
- 2 col. (soup) parmesan cheese;
- Mozzarella slices to cover;
- Salt and black pepper Da Terrinha to taste.
Preparation mode:
In a container, place the tuna, tomato, carrot, onion, salt, Da Terrinha black pepper and olive oil. Mix all ingredients well and set aside.
For the dough, place the eggs, tapioca, grated parmesan and salt in a bowl. Beat the ingredients well until you get a homogeneous mixture. Add the dried parsley to the dough and mix again.
In a refractory greased with olive oil, place the prepared stuffing mixture and cover the mixture with mozzarella. Place the refractory in the airfryer for 20 minutes at 180°C or in the traditional oven for 30 minutes at the same temperature
