1 slice of bluefin tuna
Spices for fish
1 Eggplant
1 red bell pepper
50 gr. Feta
Belgian salad
Salad of Treviso
Extra virgin olive oil
Salt and pepper
Spice the fish well and leave in refrigerator for 2 hours. Cut the eggplant and bell pepper, sliced and grilled in a frying pan from grill. Cut the salad and feta. Bring a large pan over high heat antiadrente bottom and pour a dribble of olive oil. Cook the tuna for 1.5 minutes on all sides. Then cut into slices on a baking board and preparear the plate as shown.
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