Ingredients for 2 people
- for the cut:
- 18 oz of very fresh tuna, in 2 slices
- 8 caper fruits
- for the fake avocado mayonnaise:
- 1 Hass avocado, ripe
- 1 lime (juice)
- 0.5 oz of sunflower oil
- to accompany:
- a few curly lettuce leaves
- 100% natural glaze with De Nigris PGI balsamic vinegar of Modena
- chopped pistachios (optional)
For the recipe
Prepare the avocado mayonnaise: open the avocado, remove the stone, peel it and mash the pulp with a fork by reuniting it in the glass of the immersion blender. Pour in the lime juice and oil, add salt and pepper and blend with the hand blender until you obtain a smooth and homogeneous cream. Cover with plastic wrap and place in the fridge until use.
Heat a non-stick pan. Rub the tuna on both sides with salt and pepper, then cook the fillets in a pan for about 5 minutes, covered, turning them halfway through cooking.
Cut the tuna slices into slices and arrange them on plates together with the salad leaves. Arrange 3 or 4 caper fruits and a few teaspoons of avocado mayonnaise on each plate. Finish with a drizzle of balsamic glaze and serve immediately.
If you like, sprinkle with chopped pistachios.