Boil down sugar, cream, honey, glucose and butter until the mixture thickens. Add aranzini and almonds and cook everything well. Spread on a baking sheet lined with baking parchment and bake in a preheated oven at 170 °C for about 15 minutes until golden. Cut into small squares of approx. 3 x 3 cm each while still lukewarm and allow to cool. Spread a very thin layer of the melted tuna mixture on baking parchment. Before it sets, place the florentine squares about 4 mm apart and cut them out with a 2 mm border.
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