320g fresh tuna
160g Demetra sweet and sour sliced onions
80g Demetra wild fennel pesto
n.8 chips of bread
extra virgin olive oil to taste
Demetra silver glaze for decoration
Cut the tuna into small cubes and season it with oil, salt and pepper. Cut the bread into thin slices and leave them for a few hours on a baking sheet in a warm area. Warm the sliced onions and place them in the middle of a plate, lay the tuna tartare, garnish with the chips of bread spread with fennel pesto and the silver glaze.