A fresh and coloured receipt, that reminds the Spring, the friselle with raw caponata and seared tuna are perfect as appetizer, light but tasty, for a family lunch or for a dinner with friends. A simple and fast to prepare receipt, where the tastes of tradition are wisely blended, creating a course simple and delicious where the main ingredient is the frisella: a typical Apulian product, realized with natural raw ingredients, such as the Fiore di Puglia classic friselle..
Servings per: 4 people
Time: 15 min
Difficulty: easy
INGREDIENTS:
4 friselle
300g tuna steak
1 yellow pepper
150 g tomatoes
Pitted black olives
Pitted green olives
1 red onion
Extra-virgin oil
Salt
Black pepper
METHOD:
Wash the peppers and the tomatoes and drain the olives; cut the pepper into slices and remove carely the white filaments and the inside seeds, then cut into chunks. Cut in a half the tomatoes and the olive. After that put the whole thing inside a large salad bowl and season with oil and salt; add the peeled and sliced onion and mix.
At this point you can start the preparation of the tuna: once the heat is strong, let the steak cook 3-4 minutes per each side adding A/R salt, then switch off the heat and put the fish in a dish, where you can begin to cut it into thin rags.
In the meantime wet the friselle with some water spoon to soften them.
Now it's time to compose the meal: use the friselle as a base, put above some spoon of vegetables and some tuna rags; season with a trickle of oil and a pinch of black pepper and your appetizer is ready to be served at room temperature!
English (UK) 
Italiano 
