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!