To make the dough, mix all the ingredients together until the dough is formed and allow to rest covered. Next, chop the onion and garlic and sauté in little olive oil until softened without browning. In a food processor blend the olives and mint leaves than add the cooked onions and garlic together with the raw tuna cut in cubes. Blend slowly to mix well without making the tuna a paste. Cut the opened dough in squares and put the filling in the middle and fold in the tortelloni. Blend well together the sundried tomatoes, olive oil and dill, boil the tortelloni and toss in the sundried tomato oil. Serve topped with parmesan shavings rocket leaves and fresh grinded pepper.

Suggested wine: Cielo Chardonnay
Straw yellow with gold reflections, flowers and ripe peaches. With a round pleasant finish.