Red Tuna Fillet with Russian Salad
20'
Medium
12345
For the tuna:
400g Fresh Red Tuna Fillet
Salt to taste
Bertolli EVOO
For the Russian salad:
2 Small Potatoes
1 Carrot
6 Radishes
3 Gherkins or cornichons, sliced
Mayonnaise (egg, lime juice, salt and Bertolli EVOO)
Step 1
For the Russian salad:
Cut the radishes into thin slices and place them in ice water.
Step 2
Dice the potatoes and carrots into small pieces and boil in salted water for approximately 10 minutes, until they turn soft. Remove from the heat and rinse them with cold water to cool them.
Step 3
Finally, add the sliced gherkins and mix all the ingredients together with the mayonnaise. Set the mixture aside.
Step 4
For the tuna fillet:
Cut the fillet into 2 pieces, weighing approximately 200g each. Add salt and sauté them lightly on all sides, leaving the inside raw.
