Tuna chops with potatoes and parsley salmoriglio

Preparation:

Preparation: Flatten the tuna slice between two sheets of baking paper, stuff the center with parmesan sticks and aromatic herbs. Close them like rolls, flour them and brown them in a pan with oil and garlic. In the meantime, cut the potatoes into slices and then into cubes, blanch them and add them to the pan with the fish and cherry tomatoes cut into wedges. Serve with parsley blended with oil and garlic.