Take the Bufala Mozzarella Cheese and cat and try to mash it with a fork. Cut the Tuna into tartare, that is, into cubes of about 5 mm, with a sharp knife and put it in a bowl.

Marinate (15 minutes) with extra virgin olive oil and pink peppercorns.

Add salt, chives or chopped thyme, and mix. Now put a round pastry cutter in the center of a plate, make a layer with the bufala cheese, then add the cubes of fresh tuna. You can serve the tuna tartare on a bed of bufala with a few slices of bread or breadsticks.

Before bringing raw tuna to the table it is important to leave it in the freezer for at least 4 days. This is in order to destroy parasites and bacteria found in the fish. Waiting for 4 days is important to avoid poisoning and even serious infections. Once removed from the freezer, let it thaw at room temperature for a couple of hours.