Cooks in: 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 4 1/2 OZ. of waterpacked tuna, drained
- 4 OZ. of shallot
- 4 OZ. of red onion
- 8 of pickled gherkins
- 4 of slices rustic bread (or any crusty bread)
- Pickled capers
- Taggiasca olives, pitted
- Fresh bottarga di tonno
- Parsley
- Extravirgin olive oil
- Salt
Method
1
Slice the shallot and onion and cook gently in a very lightly oiled pan; after 2 minutes, add 1 tablespoon of hot salted water or broth and simmer for about 5 minutes until tender.
2
Use a knife to chop 2 sprigs of parsley, 2 teaspoons of capers and 2 teaspoons of olives; transfer the mixture to a bowl, add 1/4 cup of oil and stir together. Thinly slice the gherkins and the bottarga (use as much or as little as you like).
3
Lightly toast the bread slices, top with the sautéed onions and shallots, then pieces of tuna, the gherkins, slices of bottarga and finally the chopped parsley, caper and olive mixture.