Ingredients for 4 people
|Organic tomato purée 500g||300 ml|
|Dried pearled spelt||400 g|
|Fresh Yellowfin tuna fish||200 g|
|Sage||a few leaves|
Stir-fry diced tuna fish in a pan with a garlic clover and a little EVO oil, add the beer and let it steam. Then pour Pomì organic tomato puree and cook for 5 minutes.
Boil the spelt in generous salted water and mix it with the sauce. In another pan, fry some previously-floured sage leaves to decorate the dish. Serve together, with a little raw EVO oil.