This Sliced ​​Tuna with Avocado Mayonnaise and Caper Flowers has a delicous and buttery texture you will absolutely love! Top of the dish with De Nigris Organic Balsamic Glaze.

Ingredients for 2 People

  • For the cut:
  • 8 oz very fresh tuna, in two slices
  • 8 caper fruits
  • Salt and pepper, to taste
  • For the fake avocado mayonnaise:
  • 1 hass avocado, ripe
  • 1 lime, squeezed
  • 0.5 oz sunflower oil
  • Salt and pepper, to taste
  • To accompany:
  • A few curly lettuce leaves
  • 0.5 oz sunflower oil
  • De Nigris Organic Balsamic Glaze
  • Salt and pepper, to taste
  • Chopped pistachios (optional)

For the recipe

Sliced ​​Tuna with Avocado Mayonnaise, Caper Flowers and Balsamic Glaze

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 De Nigris Organic Balsamic Glaze and serve immediately. 

If you like, sprinkle with chopped pistachios.