1. Make some bread dough, or order it from your baker. Roll it out very thinly and cut into pieces approximately 5 x 10 cm.
2. Pre-bake in a 150° C (300° F) oven for 8 minutes, sprinkled with caraway seeds, then fry until lightly browned.

Confit tomatoes 

1. Hull the tomatoes; halve them and sprinkle with salt, sugar and oil.
2. Dry in a 90° C (200° F) oven for 3 hours. 

Pesto

1. Mix the basil, pine nuts, grated Parmesan, olive oil and salt in a blender until smooth. 
2. Thin with a little lemon juice. 

Finishing

1. Cut the cornichon slices in half. 
2. Sweat the sweet onion rings in a little olive oil. 
3. Quickly sear the half-moons of tuna in a skillet. 

Presentation 

1. Places 3 pieces of tuna on each plate with a half slice of cornichon on each side. 
2. Add the thin layers of fried bread, and sauce the tops of the tuna with pesto. 
3. Add the confit tomatoes, onion rings, basil leaves, two grindings of fresh pepper and a drizzle of olive oil.