Tuna Hearts with Cherry Tomatoes

Bring plenty of salted water to the boil in a large pot and cook the croissants in it until al dente. Meanwhile, halve the cherry tomatoes and cut the basil leaves into fine strips. Drain the tuna and cut it into small pieces. Heat some olive oil in a pan. Add the tomatoes, tuna and basil and sauté briefly. Drain the croissants cooked al dente, drain and then mix in. Season with salt and pepper and arrange in warmed plates.

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