6-8 potatoes, boiled, peeled, finely chopped
Bunch of parsley, chopped
3 cloves of garlic, minced
1/2 tablespoon black pepper
Salt to season
1 tablespoon chilli peppers
1 1/2 cups extra virgin olive oil (355ml)
1.3 lb tuna (600g), thinly sliced
1 tablespoon fennel seeds, crushed
2 tablespoons lemon rinds
8 peeled plum tomatoes
Bunch of basil, ripped
1 1/2 cup breadcrumbs |
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In a large bowl, add potatoes, salt, black pepper, chili peppers, parsley, garlic, and 3/4 cup olive oil. Mix well. |
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Spread potato mixture on an oven pan, packing the mixture so it serves as a solid bed for the tuna. |
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Spread half of the fennel seeds, lemon rinds, basil and pieces of plum tomato sparingly on top of the potato mixture. |
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Add slices of tuna on top, covering the baking dish. |
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Spread remainder of lemon rinds, crushed fennel seeds, and pieces of plum tomatoes on top of the tuna. |
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Generously sprinkle breadcrumbs and drizzle remaining extra virgin olive oil on top. |
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Bake in oven at 400 degrees Fahrenheit for approximately 10 minutes. |
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