Ingredients
4
- 700 g tuna
- 125 g rocket
- 80 g Bresc Tapenade figs
- 60 g lemon juice
- 40 g olive oil
- 30 g Bresc Parrillada aio e lemone
- 20 g fennel seed
- 10 g Bresc Lemongrass puree
- 1 fennel bulb
- salt and pepper
Used bresc products
Ingredients
Preparation method
Grate the fennel on the mandoline, then marinate it in the Aio e lemone. Preferably marinate it under pressure (vacuum-sealed). Cut the tuna in 4 good steaks. Season with salt, pepper and fennel seed. Mix the lemon juice and olive oil to make a dressing and season with the lemongrass puree, salt and pepper. Sear the tuna in the oil so that the outside is brown but the fish remains a lovely red inside. Arrange the fennel salad on a plate and place the tuna on top. Lastly, add the rocket with the lemon dressing. Place a quenelle of fig tapenade on top and drizzle a few drops of the lemon dressing over it.
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