- 320gr spelt
- 4 slices of fresh tuna
- 1 jar of grilled courgettes
- 2 spoons of Riviera olives
- Pine nuts
- Dried tomatoes
- Basil infused oil
- Basil leaves
- Salt & pepper
Cook the spelt in boiling salted water for 25 minutes.
In a pan with a drizzle of extra virgin olive oil, sear the tuna and then dice it.
In a pan, toast the pine nuts.
Cut the dried tomatoes and the courgettes. Drain the olives.
Once ready, season the spelt with all our ingredients and mix it well.
Season the spelt with some basil infused oil.
Serve your dish with some fresh basil leaves.