Lay the slices of tuna on a plate, and pour over them a little soft-boiled egg, a tablespoonful of butter, a few chopped capers, a little grated Sicilian pecorino cheese, salt, pepper, a few chopped sage and rosemary leaves, and season with nutmeg and cinnamon, then roll them up and tie them with a string. Fry them in oil and butter mixture, and then add the tomato sauce, black olives and green olives, in equal parts and chopped, salted capers, and cook for about a quarter of an hour over low heat and with covered casserole. Stir often so that the rolls do not stick and serve hot.
4 slices of fresh tuna
50 grams of pickled capers
100 grams of Sicilian pecorino cheese
butter, oil, salt, pepper, sage, rosemary, nutmeg and cinnamon
100 grams of tomatosauce
25 grams of salted capers