Chilled tomato cream, tuna fillet in natural brine and vegetable shoots



Moisten the stale/dry bread with white wine and a little water.
Wash the tomatoes, pepper and celery, peel the cucumber and the onion and cut it into small cubes.
Put the vegetables, moistened bread, some spoonfuls of oil and half a teaspoon of salt in the blender and mix delicately.
Adjust to your taste, and keep it in the fridge until used.
Drain the tuna, break it up into pieces and season with a little pepper.

To serve

Serve the well-chilled cream in glasses, and lay the tuna and a bunch of shoots/sprouts over it.
Finish with a drizzle of extra virgin olive oil.