Tonno Tartare Recipe
Bell Pepper Piperade, Crispy Farro, Basil Oil, Mint, Oregano Levantine Bread
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Ingredients
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Tonno Tartare
Bell Pepper Piperade
Crispy Farro
Basil Oil
Oregano Levantine Bread
Method
Preparing Tonno Tartare
- 1
Dice the Tuna
Finely dice the fresh tuna into small cubes and place it into a mixing bowl.
- 2
Making Bell Pepper Piperade
- 3
- 4
Add Peppers
Add diced red and yellow bell peppers to the skillet, season with salt and pepper, and cook until the peppers are tender.
Cooking Crispy Farro
- 5
Cook Farro
In a pot, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender. Drain and let cool.
- 6
Making Basil Oil
- 7
Blend Ingredients
In a blender, combine fresh basil leaves and olive oil. Blend until smooth, then add a pinch of salt.
- 8
Strain Oil
Strain the basil oil through a fine mesh sieve to remove solids. Set aside.
Baking Oregano Levantine Bread
- 9
Prepare Dough
In a bowl, mix flour, yeast, dried oregano, and salt. Gradually add water and knead until smooth.
- 10
Let Dough Rise
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- 11
Bake Bread
Preheat the oven to 220°C (428°F). Shape the dough into flatbreads and place on a baking sheet. Bake for 10-15 minutes or until golden.
