• 24 toasts of bread.
• 1 fillet of salted bonito.
• 3 medium tomatoes.
• A green stem of young chives.
• 250 grams of fresh peas.
• C / s of extra virgin olive oil.
- Clean the tenderloin of skin and bones.
- Wash the tomatoes, dry and cut into wedges.
- Clean the green stem of the chives and cut into slices.
- Put a slice of tomato on the toast, then the loin, then the tomato pearls, a slice of chive, finish with the accompanying peas and a few drops of olive oil.