How to make testaroli of lunigiana with fresh tuna fish:step-by-step photographed recipe by italian homemade cooking

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Photographed recipe: how to prepare testarolo of Lunigiana with fresh tuna, testaroli con il tonno fresco, Italian recipe

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PREPARATION: step-by-step photographed recipe

	prepare the dough for testaroli following the basic recipe. Soak the mushrooms in tepid water
rinse and peel the tomatoes, removing water and seeds. For doing it you should put the tomatoes into boiling water
	taking them after one minute with a skimmer
it will be easy to peel
	now cut to half and remove the seeds, turning the tomatoes up to down for draining the water. This operation will take some time but it works
cut the olives to small rings, add to tomatoes and oregano and, at low heat, make the sauce dense. Salt and keep hot.
	cook the testaroli on both sides as shoe in the basic recipe
cut the tuna to small cubes
	in few olive oil brown slightly garlic and tuna, pay attention do not brown the tuna too much. The middle must remain rough
spread some sauce on the dish
	lay the testarolo on, cut to 4 quarts
spread some sauce on and keep its sides free
	put the hot tuna in the middle and serve

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