* 8 oranges
* 4 spring onions
* 2 boiled eggs
* 400gr shredded cod
* 1 tin tuna belly filets
* Borges Extra Virgin Olive Oil
* Borges Balsamic Modena Vinegar
- * Place orange segments at the bottom of the dish and followed by marinated onion, shredded cod and egg whites. Sprinkle with egg yolk; add some tuna fillets and a spoonful of marinated oil.
Paso a pasoChop the onion in julienne and soak it 24 hours in Borges olive oil, a pinch of salt and Modena vinegar.
Peel oranges and remove skin from segments. Chop egg whites in julienne and shred the yolks.
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