In a large bowl, add the potatoes, garlic, chili peppers, a pinch of parsley, salt, and black pepper, to taste. Add 3/4 cup of olive oil and mix well. Spread the potato mixture on an ovenproof pan, packing the mixture so it serves as a solid bed for the tuna.
Spread half of the fennel seeds, lemon rinds, basil and pieces of plum tomato sparingly on top of the potato mixture. Add the tuna slices on top, covering the baking dish. Spread the remainder of the lemon rinds, crushed fennel seeds, and pieces of plum tomatoes on top of the tuna. Generously sprinkle with the bread crumbs, and drizzle the remaining extra-virgin olive oil on top.
Bake in the oven for approximately 10 minutes.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.