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Fresh tuna steaks with tomato, balsamic vinegar, pink pepper and wild fennel

Easy

Fresh tuna steaks with tomato, balsamic vinegar, pink pepper and wild fennel

20
min

Fresh tuna steaks with tomato, balsamic vinegar, pink pepper and wild fennel

Difficulty: Easy

Preparation time: 20 min

Doses (4 people)

  • Ingredients
    • Basil to taste
    • Extra-virgin olive oil to taste
    • Garlic 1 clove
    • Pink pepper to taste
    • Reduced balsamic vinegar to taste
    • Tuna 4 steaks approx. 7 oz. each
    • Wild fennel to taste

For this recipe we used:

Finely chopped tomatoes
3.5 oz.

Preparation

In a non-stick pan heat up the clove of garlic, a few basil leaves and pink pepper with a drizzle of extra-virgin olive oil.
Remove the garlic clove as soon as it becomes golden and sear the tuna in the same pan on both sides for one minute each.
This way the tuna is cooked outside and remains raw inside.
Remove the tuna from the heat and it rest for a bit.

In the same frying pan, pour the Pomì Finley Chopped Tomatoes and cook for 10 minutes.
Add salt and pepper. Serve the tuna in a bowl with a brushed layer of just prepared tomato sauce.
Season with a few drops of balsamic vinegar and fresh wild fennel.