Cook the octopus in the red wine together with the zest of the lemon and orange, star anise, pepper corns and bay leaves until tender. To stuff the tomatoes, cut out a lid and hollow with a tea spoon. Mix together the rice, anchovies, drained tuna, chopped herbs, chilli, tomato sauce, egg and parmesan. Spoon the mixture in the tomatoes, drizzle with the oil and bake in a hot oven. To serve, cut the octopus into desired portions. Fry in hot olive oil with the garlic until it starts to get crispy. Remove from heat and mix in the hazelnuts, olives, capers, sliced celery, herbs and lemon and orange segments. Spoon the octopus onto a serving plate accompanied with the tomato and rocket leaves.

Serves 2

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