Preparation:
Cook the fregola in lightly salted water or vegetable broth. Once the fregola has finished cooking, drain well and leave to cool. Grease the sides of single-dose pudding moulds with a little oil. Arrange the slices of smoked tuna along the sides without leaving open spaces and allowing a piece of each slice to hang over the rim of the moulds. Chop the remaining slices with a knife. Combine the chopped tuna with the cold fregola, 4 chopped tomatoes and the thyme (to taste) and dress with oil and lemon rind and juice (to taste). Fill the moulds tightly pressing the mixture of fregola in order to not leave any space. Close the moulds with the flaps of the tuna slices, turn over on a plate with a touch of oil and lemon juice and the other 4 tomatoes cut in half and season to taste. For each portion prepare one tart.
