Fresh tuna sandwich with Grana Padano and grilled courgettes
30 min + 12 h
Chef Danilo Angé
12 slices of toast bread 200 g fresh tuna (shock frozen*) 10 g Fleur de Sel or organic salt 10 g brown sugar (demerara) 300 g courgettes 60 g di Grana Padano 100 g low-fat greek yoghurt 1 bunch of basil 1 tsp extra-virgin olive oil Salt & pepper
Mix the sugar and salt together then coat the tuna filet well. Cover and leave to marinate in the fridge for at least 12 hours. Rinse it quickly under cold water and dry with kitchen paper.
Slice the courgettes, grill them and season with oil, salt and pepper. Season the yoghurt with pepper and the chopped basil. Remove the crust from the bread slices then toast them at 180°C for 5 minutes.
Spread the toasts with the yoghurt sauce, layer six with the courgettes, thinly sliced tuna and shavings of Grana Padano.
Top with another slice of toast and cut each toast into four triangles *Any raw fish, marinated or seared, must previously be shock-frozen before being prepared or eaten, to kill any bacteria.