In an approximately 10x16in refractory, cover with butter to prevent the bread from sticking.

Place the previously drained tuna over a low flame in a pan and add all the seasoned tomato puree and mix, letting it cook for about 5 minutes.

1. A bed of box bread is placed without leaving spaces

2. On top, cover everything with the preparation of tuna and tomato puree

3. Several tablespoons of cream are added and it is gently integrated over the entire bed of prepared tuna

4. Spread the mozzarella cheese evenly

5. Steps 1-4 are repeated once

Once step 4 is finished, the oven is preheated to 250°C and the refractory is introduced for 15 to 20 min.

Finally, let it cool down a bit and it is ready to serve.

Enjoy it!