Ingredients
- 4 sea bass fillets
- 2 courgettes
- 100 g drained canned tuna
- 2 coppery tomatoes
- garlic
- parsley
- basil
- chives
- chili pepper
- extra virgin olive oil
- salt
- pepper
For the recipe of sea bass and courgette turbans with tuna, grate one of the two courgettes with a large hole grater. Stew it in a pan with a tablespoon of oil, salt and pepper for 3-4 '. Add the chopped tuna and a sprig of chopped parsley and basil with a little garlic and cook for another 1-2 '. Slice the other courgette into thin strips, helping yourself with a mandolin.
Peel the fillets and roll them into a turban, leaving the part that was in contact with the skin on the outside. Surround them with two slices of courgette, arranged in a ring. Fill the turbantini with the tuna courgettes and secure them with toothpicks. Cut the tomatoes into thick slices and arrange them on the bottom of a baking dish, leaving the 4 larger central slices in the center.
Place the 4 turbans on the latter. Drizzle with oil and bake at 200 ° C for 20-25 ', then remove the turbantini with their 4 tomato slices from the pan; add the chopped chilli, basil and chives in the pan and mash the remaining tomatoes with a fork, obtaining a sauce: serve it with turbantini.
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