The ideal light dinner to savor magnificent Tuna Belly in a different way. Tasty and balanced with a Mediterranean touch.

Ingredients

• 1 Eggplant
• 30g of Pickled Peppers
• 120g of Tuna Belly or White Albacore Tuna
• 30g of Black Olives

Preparation

1. Preheat the oven to 200°C.
2. On a baking tray, place the eggplant slices and brush them with olive oil. Bake for 15-20 minutes or until they are tender and golden.
3. Mix the peppers with the olives and incorporate the flaked ventresca, being careful not to break it too much.
4. Once the eggplants are ready, remove them from the oven and place a portion of the pepper, olive, and ventresca mixture on each slice.
5. (Optional): Sprinkle with grated Parmesan cheese and bake again for about 10 minutes or until the cheese melts and gratinates.