INGREDIENTS (4 servings)
1.3 lb of fresh tuna / 2 spoonfuls of mustard / 10 grape tomatoes / 2-3 spoonfuls of cane sugar / 1 ginger radish / extravirgin olive oil / salt
Chop the tuna with a knife to very tiny squares. In a bowl, mix the tuna with the mustard, blend the 2 ingredients together working with your hands to give the fish the shape of an hamburger. Sear the tuna in a hot pan with a drop of oil and salt, leaving it raw on the inside. Cut the tomatoes in half and brown them in a pan with the sugar, the grated ginger and a pinch of salt. Cook for few minutes to let the tomatoes caramelize. Serve the tuna with the confit tomatoes.