Tuna with Chilli – Pepper, Scrambled Eggs and Cherry-Tomatoes
3 80g cans of Rio Mare Solid Light Tuna with Italian chilli
400g cherry tomatoes
100ml fresh cream
40g extra-virgin olive oil
2 cloves of garlic
tbsp small capers
1. Heat the oven to 180 degrees, arrange the tomatoes in a pan with the garlic cloves cut in half, season with sugar, salt, oregano and 30 g of oil, cook in hot oven for about 20 minutes.
2. Beat the eggs well with a pinch of salt and the cream, heat the remaining oil in a non-stick pan, add the eggs and cook while continuing to beat. Remove from fire while still creamy.
3. Remove the garlic from the tomatoes, add capers and olives, turn them and place them on plates, add eggs and chilli tuna. Serve with toasted rustic bread.