Crumble the bread and place it in a cup with a little milk. Let it soak for a few minutes.
Squeeze it well and mix it with 100 grams of previously chopped tuna, parsley, garlic, a
boiled egg, a fresh egg, pecorino cheese, a pinch of salt and a pinch of pepper.
Mix well until the mixture is smooth and homogeneous.
Spread the mixture on the remaining slices of tuna, roll them up and secure them with two wooden toothpicks or a kitchen twine.
Gently cook the chopped onion in oil. When the onion is golden brown add the rolls and brown them for a few minutes. Add the chopped tomatoes and let evaporate.
Serve the rolls on a serving dish, drizzled with their cooking sauce.