For 4 people
For 4 people
Start by blending dill and chervil with olive oil.
Peel the tomatoes, leaving the stem on to use as a cap. Hollow out the tomatoes and let them drain.
Cut the raw tuna into small cubes, reserving 4 slices for presentation.
Finely chop the carrot, celery and fennel, then mix them with the tuna and oil.
Stuff the tomatoes with this mixture and cover them with their tops.
Crush the peeled tomatoes and add spring onions, chopped parsley, salt, pepper and olive oil.
Serve with mozzarella ice cream.
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