Subtotal

    Tuna salad

    DIFFICULTY
    10H

    Ingredients
    FOR THE TUNA
    • 12.7 oz tuna fillet
    • 1 sprig of mint
    • 1 sprig of parsley
    • 1 apple
    • 1 avocado salt to taste
    • 1 lemon
    • 2.7 oz espresso coffee peanut oil to taste
    FOR THE SAUCE
    • 5.5 oz orange
    • 80 g lemon
    • 2.7 oz espresso coffee cinnamon to taste sugar to taste
    FOR THE MOUSSE
    • 4 avocados
    • 5.5 oz espresso coffee chili to taste
    • 1.3 oz lime
    • 7oz cream extra virgin olive oil to taste
    Preparation

    Method

    For the tuna

    Cut the tuna fillet in 4 and remove any fat.

    Then, cut the apple in half: leave one half to marinade with lemon and the other with the espresso for 10 hours.

     

    Insalata di tonno
    Insalata di tonno
    Insalata di tonno

    Finely chop the mint and parsley, cut the avocado into slices and season it with salt and lemon juice.

    Take the coffee-marinated apple and the one marinated in lemon and cut them into thin slices.

    For the sauce

    Blend together the orange, lemon, sugar and cinnamon and then add the coffee.

     

    For the mousse

    Clean the avocado, blend the pulp with extra virgin olive oil, chilli, and lime juice and add the coffee.

    Filter the mixture with a fine mesh sieve and add the cream.

    Keep the mixture in the fridge before putting it inside the container. 

     

    For the garnish

    Let the apple marinate with the lemon, sprinkle with sugar and dry in the oven at 194°F for two hours, turning every 30 minutes.

     

     

    Presentation

    Arrange the slices of apple, avocado and tuna on the plate, add the mousse and complete the dish by dressing the tuna with the sauce.

     

    Insalata di tonno
    Insalata di tonno

     

    Special thanks to Christian Graziani, former student of the IFSE Culinary Institute – School of Haute Cuisine and Patisserie.

     

     

    The ideal coffee for this recipe
    Divino
    Velvety, with a refined and chocolaty flavour
    A blend of premium Robusta and Arabica, for a velvety espresso with notes of chocolate and liqueur accompanied by hints of dried fruits. Divine caffeine.
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