Recipe: Little Cork Bites of Albacore Tuna Belly

1- In a saucepan melt a generous knob of butter then "fall" the diced carrots and tomatoes with a few chopped sage leaves, salt and pepper and cook gently covered.

2- In the loin piece cut a dozen small cork bites pepper them (but do not salt) then wrap each one with a slice of Pancetta and insert a small toothpick to hold them.

3- In a large pan * pour a splash of olive oil then when hot place your 12 bites in it and roast them 3 minutes on each side, then cover and turn off the heat (rest 10 minutes).

4- Then transfer them to a plate keeping them warm, then in this same pan add the cooked carrots, a splash of soy sauce then just reheat and at the last moment add a few glasswort.
Arrange the braised carrots in the center of the hot plate and your little bites around them crowned with a little caramelized onions the sauce around is that rendered from the braised carrots.