Finely chop 4 slices of eggplant and place them flat on a greased baking pan for fast baking. Get 4 handfuls of dice from the remaining pulp and braise in a pan with some olive oil. Finally, gently tap the 12 slices of bluefin tuna. At this point prepare the rolls: for the wrapping, one slice of eggplant on the outside and one slice of fish on the inside; as a filling, one stick of Montasio Mezzano PDO and a little diced eggplant. Close the 12 rolls, tie them with a couple of turns of kitchen string and arrange them on a baking pan covered with baking paper. Sprinkle with a mixture of breadcrumbs, oregano leaves and chopped dried tomato. Add salt, taking into account the depth of flavour of the cheese and tomato, and complete with a drizzle of extra virgin olive oil. Place into a preheated oven at 200° for a dozen minutes. Untie the rolls and place 3 in each plate, garnished with a dash of oil and vegetables to tast

Preparation time: 25 min

Cooking time: 12 min