Luigi Pomata's recipe: tuna belly in bread crust and ham with Swiss chard in two textures

Ingredients for 4 persons

700 g of tuna belly
100 g breadcrumbs
150 g ham, Prosciutto crudo
1kg of wild chard
2 g Wasabi powder
Mixed pepper to taste
Oil, salt, pepper to taste
1 Lemon

Procedure

Clean the ventresca and remove the stringy parts. Scoop out 4 portions. Place the ham on a baking sheet with parchment paper and dry at 60 °C overnight. Mince the ham. Prepare the mince by putting the bread, ham, mixed pepper to taste and lemon peel. Wash the beets and blanch them for a few minutes in salted water. Cool them immediately. Discard the stems and blend them together with a few leaves, wasabi and extra virgin olive oile, until a creamy green sauce is obtained. Pan-fry the tuna belly. In an iron skillet with oil, brown the tuna on both sides, place in oven at 180°C for 5 minutes. Cut the ventresca into two parts. Let rest in a warm place.
Saute the chard in a pan with oil.