Tuna sliders with tomato caponata
Side dish
Fish
Easy
20 min
4 servings
600 g Polpa Cirio chopped tomatoes
70 g salted capers
180 g Taggiasca olives
rosemary to taste
garlic to taste
mixed salad leaves to serve
700 g fresh tuna, sliced
salt
pepper
3 spring onions
the zest of 1 untreated lemon
fresh mint to taste
fresh basil to taste
extra virgin olive oil
2 tbsp mustard
1.Cut the tuna into cubes to help the blender crush it
2.Place the chopped tuna, spring onions, lemon zest, fresh mint, fresh basil, mustard, salt and pepper into the blender. Blend roughly until the mixture is easy to shape (do not over-blend)
3.Shape into balls of about 50g each, then flatten them to form mini burgers. Cook in a frying pan for 3–4 minutes on each side.
4.To remove the salt from the capers, rinse them. Place them in a large bowl with the Cirio Polpa, finely chopped rosemary, olives in their own oil, and chopped garlic (to taste, for a more intense flavour)
5.Serve the mini burgers on a plate with a mixed salad and a small glass of caponata
Easy 
20 min 