CIRIOLA FIOCCORISO

Buffalo Mozzarella Campana DOP 40 gr

Fresh tuna steak

Some berries of white and black grapes

A sprig of fresh rosemary

Evo Oil 

Salt up 

Shelled walnuts 5

PREPARATIONS

Season the tuna steak with fine salt and olive oil, massaging it carefully.

Place the slice in a hot non-stick pan, cooking each side for a few seconds (it must remain pink-red in the center).

Let it rest and cut with slices of half a centimeter.

Cut some slices of Buffalo Mozzarella.

Cut the grapes into halves.

Finely chop the fresh rosemary.

Chop the walnut kernels coarsely.

RECIPE PROCEDURE

Cut the bread and lightly toast it.

At the base place the slices of Mozzarella di Bufala.

Above, place the tuna slices and add a dash of extra virgin olive oil.

Garnish with the grapes, the chopped rosemary and the walnut kernels.