Istrian Tuna and Sunflower-Seed Soft Polenta with Olive Oil and Sage

Preparación

1. 01

   Bring 1 cup of water to a boil in a small saucepan with a pinch of salt. Whisk in the polenta in a slow stream, then drop the heat to low. Cook 12 minutes, whisking every minute or so, until creamy and pulling away from the sides.

2. 02

   While the polenta cooks, toast the sunflower seeds in a dry small skillet over medium heat for 2-3 minutes until fragrant and just golden. Tip them onto a plate.

3. 03

   Return the skillet to medium heat. Add the olive oil, the smashed garlic clove, and the sage leaves. Cook 60 seconds until the sage is crisp at the edges and the garlic has perfumed the oil. Lift out and discard the garlic.

4. 04

   Spoon the soft polenta into a shallow bowl. Drain the tuna and lay it over the polenta in flakes. Spoon the sage-and-oil over the top.

5. 05

   Scatter the toasted sunflower seeds and parsley, finish with the lemon juice and a crack of black pepper.