Fior di tonno

by Luigi Sartini
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4
60 minutes

Ingredients

Fior di tonno

  • 360g of tuna, frozen
  • 280g of mozzarella cheese
  • 300g of cherry tomatoes, washed
  • 40g of capers
  • 1 sprig of thyme
  • 20g of oregano
  • 1 head of garlic
  • 40g of extra virgin olive oil
  • salt, to taste

Method

1
Preheat the oven to 90°C
2
Line a baking tray with tin foil
3
Cut the tomatoes in half, place them onto the baking tray with the whole head of garlic and thyme and season with salt. Roast in the oven for 30 minutes
  • 300g of cherry tomatoes, washed
  • 1 head of garlic
  • 1 sprig of thyme
  • salt, to taste
4
Once cooked, blend all the ingredients together and pass through a sieve before mixing in the olive oil
5
Cut the frozen tuna into thin slices and allow to defrost for a few minutes
  • 360g of tuna, frozen
6
Pour some tomato sauce onto a plate and place a slices of tuna on top
7
Garnish with capers and shredded mozzarella. Blend the oregano with the olive oil and drizzle over the tuna
  • 280g of mozzarella cheese
  • 40g of capers
  • 20g of oregano
  • 40g of extra virgin olive oil
8
Finish with a few leaves of fresh oregano