Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people
250 g Special Bread and Pizza Molino dalla Giovanna without lactose
12 g fresh yeast
205 g water
20 g sunflower seed oil
5 g salt
sesame seeds
Gluten-free rice and corn flour
For the filling
4 slices of fresh tuna
50 g poppy seeds
Extra virgin olive oil
Salt up
30 g fresh valerian
30 g sliced Tuscan pecorino cheese

Time: 1 hour and 30 minutes
Difficulty level: easy

Proceeding

Place the mix in a bowl and mix well with a whisk to oxygenate the mix. Dissolve the yeast in a second bowl with the water and add it to the flour; knead vigorously with your hands until all amalgamate, then add the seed oil and continue to knead, complete the dough with salt and work until you get a soft mixture.
Take the dough from the bowl and with the help of rice flour create a ball, put in a large bowl, wet the surface of the dough with water and let rise for 30 minutes, until it has doubled its volume.
Take from the dough of the balls of about 50 g, create some loaves and place in the pan lined with baking paper wet the surface of the dough with water and sprinkle the sandwiches with sesame, let rest again in the pan for about 40 minutes.
Heat the oven to 210 º C and bake the sandwiches for 20 minutes after the first minutes, lower the temperature to 170 º C. and finish cooking for a further 5 minutes, bake the sandwiches and let cool on a perforated grill.
Pour the poppy seeds in a dish, panare the tuna from each side, heat a pan with extra virgin olive oil over high heat and sear the tuna when the oil is hot for about 4 minutes per side, at the end of cooking season with salt.
Make the sandwich with a bed of valerian seasoned with a spoonful of oil and a pinch of salt and place in the sandwich, place the slice of tuna on the salad and complete with a slice of pecorino cheese.