4 portions

Ingredients

Roll

• Akami tuna 320 gm
• fresh oregano 40 gm
• salt and pepper 20 gm
• ciabatta bread 60 gm
  
• fresh oregano 15 gm
  

• tomato 600 gm
• onion 350 gm
• garlic 45 gm
• water 280 gm
  
• sugar 60 gm
  
• salt & pepper 35 gm
  
• olive oil 100 gm
  

• Parmigiano Reggiano cheese 150 gm
• cream 100 gm
• salt & pepper 15 gm

• tomato 100 gm
  
• Italian basil 90 gm
  
• fresh oregano 30 gm
  
• salt & pepper 13 gm

• balsamic vinegar 18 gm
  
• guérande salt 12 gm
  
• olive oil 30 gm

Fish

• Cut the tuna in thin rectangles. Place on a baking paper.
• Cut the bread the same way as the tuna. Place on a baking paper.
• Freeze both.
  

• Cut all ingredients in small dices (brunoise)
  
• Sweat off in olive oil. Add the water. Cook until soft.
• Add the sugar and rectify to proper jam consistency.
  

• Boil the cheese together with the cream.
• When smooth, strain in a fine strainer.
• Reserve in a hot place.

• Shave some Parmesan on top of the bread. Add some oregano leaves, salt and pepper. Add a spoon of marmalade. Place the bread on top of the tuna and roll.

• Spread some Parmesan Cream in the middle of the plate.
  
• Place the rolls nicely on it.
  
• Dress and mix the little salad.
  
• Cover the rolls with a little salad.
  
• Garnish with some Parmesan shavings.