700 g of mediterranean bluefin tuna (12 pieces of 60)
100 g basil
50 g pine nuts
50 g grated parmesan cheese
200 ml olive oil
Recipe preparation steps
Make some bread dough, or order it from your baker. Roll it out very thinly and cut into pieces approximately 5 x 10 cm. Pre-bake in a 150°C oven for 8 minutes, sprinkled with caraway seeds, then fry until lightly browned.
Confit tomatoes: Hull the tomatoes; halve them and sprinkle with salt, sugar and oil. Dry in a 90° C (200° F) oven for 3 hours.