Crispy broccoli with tuna dip

For the crispy broccoli:

Preheat oven to 420°F (210°C).

Line a large baking sheet with parchment paper.

Bring a large pot of water to the boil.

Spread the shredded Canadian Swiss cheese over the baking sheet so that it is covered with cheese.

Cut broccoli into bite-size florets.

Once the water has come to a boil, add the broccoli and 1 teaspoon of salt. Cook for 1 to 2 minutes maximum.

Drain the broccoli to remove as much moisture as possible.

Transfer to the cheese-covered baking sheet.

Smash broccoli gently but firmly with a glass to flatten.

Bake for 20 to 30 minutes, until the cheese is completely melted and begins to lightly toast.

Remove from the oven, allow to cool so that the cheese sets, then loosen each piece of broccoli and arrange on a serving plate.

For the tuna dip:

Drain the tuna and crumble coarsely.

In a food processor, add the mascarpone cheese and drained tuna and blend to the desired texture.

Add lemon juice and dill, then salt and pepper to taste.

Serve chilled, with a drizzle of olive oil on top for maximum gourmet pleasure!