Start with the preparation of the tuna, cut it into 10 thick oblongs. Season the tuna with the cracked pepper. Lay the slices of pancetta on your working surface and spread lightly with the Ceaser’s dressing. Put a mint leaf on each slice, then a slice of pepper and finally a tuna chunk. Wrap the tuna into rolls and secure with kebab sticks. Grill until bacon is crispy and tuna is still pink. To compose the salad; divide the salad leaves between 2 serving plates. Cut the eggs into wedges and serve on the salad leaves, together with the cherry tomatoes and boiled potatoes. Next, break the grissini and sprinkle on the salad. Add the tuna, sprinkle with the parmesan flakes and drizzle with the sauce.

Suggested wine: Ruffino Rosatello