Chilli Tuna with Two Types of Carrots and Stracciatella Cheese
3 80g cans of Rio Mare Tuna with Hot Chili Pepper from Calabria
400g Stracciatella Cheese
4 Orange Carrots
4 Black Carrots
Half a Cabbage
A handful of basil
40g of Extra-vergin Olive Oil
2 cloves of garlic
Some green sprouts
1. Peel the carrots and cut them into long sticks. Crush the garlic cloves without peeling them. Brown the garlic in a non-stick pan with a bit of oil, add the carrots, season with salt and cook over high heat for a few minutes, turning from time to time.
2. Arrange the stracciatella cheese on a plate, add the cooked carrots, the tuna with chilli and sprinkle the green sprouts on top.
3. Season with a drizzle of raw oil and serve with rustic breadsticks.