2 big carrots
2 tuna filets (or cans)
1 tablespoon of EVOO
100 gr robiola cheese
10 green olives
1 tablespoon of minced parsley
Salt to taste
Boil carrots in hot water with the help of your parent, and drain after 5 minutes.
Cut carrots in halfs for the lenght and dig slightly with a tablespoon. Cook tuna in a nonstick pan for 6 minutes per side and then put it in the mixer.
Add fresh cheese, olives, minced parsley and a little of salt. Mix to obtain an uniform sauce.
Fill carrots with the sauce, put them on a plate and dress with extra virgin olive oil.