n.10 mignon shortcrust tartlets with brisé pastry
200 g.- red tuna
To taste- salt
Cut the tuna in equal cubes and sear on both sides in a non-stick frying pan for 1 minute each side. Finally add the salt.
N.2 – Peppers
Cut the pepper in thin strips to garnish the tartlets
Put the seared tuna over the tartlet and garnish with peppers and diced tomatoes