Tuna with Chilli – Pepper, Scrambled Eggs and Cherry-Tomatoes


for 4 servings
3 80g cans of Rio Mare Tuna with Hot Chili Pepper from Calabria
400g cherry tomatoes
4 eggs
100ml fresh cream
40g extra-virgin olive oil
2 cloves of garlic
20g sugar
tbsp small capers

Stampa Ricetta

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Tuna with Hot Chili Pepper from Calabria



    1. Heat the oven to 180 degrees, arrange the tomatoes in a pan with the garlic cloves cut in half, season with sugar, salt, oregano and 30 g of oil, cook in hot oven for about 20 minutes.

    2. Beat the eggs well with a pinch of salt and the cream, heat the remaining oil in a non-stick pan, add the eggs and cook while continuing to beat. Remove from fire while still creamy.

    3. Remove the garlic from the tomatoes, add capers and olives, turn them and place them on plates, add eggs and chilli tuna. Serve with toasted rustic bread.

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