Tuna in small moulds

Boil the potatoes in the jacket.

In the meantime, strain and manually triturate the White Tuna Fish in Olive Oil and grind the Anchovy Filets.

Finely chop the parsley. Remove the jackets and mash the potatoes. Gently mix all the ingredients in a bowl.

Separate the mixture into small balls and place them in the puff pastry moulds or in small single-portion vessels.

Place in the refrigerator to settle before serving.

We start by mashing or triturating our White Tuna Fish in Olive Oil and mixing it into the ricotta cheese in a bowl.

Chop the Dried tomatoes and add them to the mix with cheese.

Mix the ingredients delicately and add breadcrumbs until the ingredients are blended to a uniformly soft consistency.

Form small balls with your hands and place them in the small puff-pastry moulds. Leave to settle for a few hours in the refrigerator and sprinkle the moulds with some grana cheese before serving.