Aubergine rolls with potatoes and tuna with Peperoncino oil
Ingredients for 2:
1 long aubergine,
100 gr/3.5 oz tuna,
3/4 anchovies with chili pepper,
1 clove of garlic,
black pepper and salt to taste.
Boil the potatoes for 20 minutes in the steamer, then peel, mash and season them with salt and rosemary. Cut the aubergine into slices and grill it in a non-stick pan. In a separate pan, add the Peperoncino oil, the drained tuna and the chopped tomatoes, previously peeled and fried with a drizzle of extra virgin olive oil. Season with salt, pepper and oregano. Place the potatoes, the tuna and the tomatoes and lie them over the slices of the aubergine, fold them gently.
For this dish: