How to cook
1. Dice the tomatoes and onions. Finely dice the fresh spices as well.
3. Arrange the tuna fillets drained of the canned liquid on a flat serving plate (for this recipe it is good to use those from the belly of the fish, they are harder to break down and keep their integrity. They are more expensive, but the difference is huge in terms of vision and taste).
4. On top of the fish fillets put the stuffing with tomato, garlic, and spices and sprinkle with more olive oil.
5. Serve the tuna with tomatoes and garlic as a fresh appetizer instead of a salad or as an appetizer for white wine.
Enjoy your meal!