FOR 4 SERVINGS:

• 100g of tuna
• 1 egg
• 1 tablespoon of grated parmesan
• 2 slices of white sandwich bread
• fresh green salad
• lemon
• salt
• 6 basil leaves
• extravirgin olive oil

Put in a blender the tuna, the egg, the basil, the parmesan, the bread slices and a pinch of salt. You should obtain a firm mixture (if not, add more bread). Pour the mixture on cling film and roll it like a salami. Seal the lateral edges with knods.Put it in a large pan with cold water on the stove, and calculate 20 minutes since the liquid starts boiling. After that, let it cool down and let it rest in the refrigerator for several hours. Meanwhile prepare the citronette: put in a bowl the salt, the lemon juice and the oil, and beat with a manual whisk. Slice the roll, arrange the slices on a layer of green salad and season both with the citronette.