100g tuna in oil
12 cherry tomatoes
2 cloves garlic
3 tablespoons olive oil
10 blanched almonds
1 teaspoon coriander seeds, crushed
2 sprigs fresh oregano
Sea salt, pepper
Thinly slice the veal, then arrange on plates.
Sprinkle meat with tuna, half of the oregano, coriander seeds, finely sliced garlic and blanched almonds.
Add pepper, drizzle with olive oil then chill for 10 minutes.
Just before serving, decorate with remaining oregano and quartered cherry tomatoes. Sprinkle with salt.
Put meat in freezer for 15 minutes, to make it easier to slice.