500 g tuna preserved in olive oil,
4 tablespoons breadcrumbs,
1 tablespoon chopped parsley,
1 tablespoon chopped chives,
1 tablespoon of capers desalted.
Thanks to the softness and taste of the meat, with fresh tuna are now prepared dishes that at first glance could seem to be exclusive to beef. Perhaps not everyone knows that in the nineteenth century in the Gulf of Trieste there was abundant fishing of tuna that were sent to Venice, Vienna, Italy and Germany.