FOR THE JAM:
Dry the 2 or 3 pieces of tuna with paper towel. Pour a dash of olive oil in a pan and once it’s boiling, put the tuna and cook until you see on the side of the fish that it’s 1/3 cooked. Flip it and wait until another 1/3 is cooked.
The last third is the center of the fish, which will be raw. Add a dash of soy sauce. Take the tuna out of the pan, wait for 3 or 4 minutes, and cut with a good knife.
Mix 9 oz of ricotta, 3 tablespoons of chives, salt, pepper and the zest of 1/2 lemon.
FOR THE JAM:
Put 7 oz of cherry tomatoes, 7 oz of sugar, juice of 1/2 lemon, salt and pepper in a bowl and crush with a wooden spoon to break some tomatoes. Allow to rest for 1 hour. Put in a small pot for 25 or 30 minutes until it has jam consistency.
Finally, decorate with blueberries and done!
Recipe by: @valenmacauliffe
