Parmigiana di Tonno
Ingredients for 4 people:
400g whole-wheat red durum flour
50g celery
50g carrots
50g onion
30g extra virgin olive oil
Vegetable oil as needed
10g Maldon salt
650g tomato passata
50g Parmesan cheese
1 round eggplant
For serving:
Fresh basil
Tuna sashimi
Instructions:
Prepare the tuna ragù: Sauté a brunoise of celery, carrot, and onion in olive oil. Add cubed tuna and cook until browned. Add tomato passata and cook for 20 minutes. Season with Maldon salt.
Prepare the eggplant: Slice eggplant into 3mm thick rounds. Pat dry and fry in hot vegetable oil. Drain on paper towels.
Assemble the rolls: Place a spoonful of ragù on each eggplant slice and roll up. Arrange rolls on a baking sheet lined with parchment paper. Top with tomato passata and grated Parmesan. Bake at 200°C for 10 minutes.
To serve: Plate the rolls and garnish with fresh basil and tuna sashimi. Enjoy it!