Our Recipes Tuna and semola fingers

Ingredients
Molino Soncini Cesare Bread Line remilled semola flour	150g
milk	500ml
tuna in oil	100g
parmesan cheese	50g
butter	1 tablespoon
breadcrumbs	to cover your tuna fingers
salt	as needed

Ingredients for the filling/topping

Recipe:

Warm the milk in a pot, adding the semola flour before it boils, and mixing well. Cook for 15 minutes, then switch the flame off, and add the butter and salt. Leave to cool for 10 minutes, then add the egg yolks, the parmesan and the well-drained tuna.
Pass each finger of the tuna-mix through the breadcrumbs and fry in plenty of sunflower oil, and voila, they are ready to eat!