Tuna salad

DIFFICULTY
10H

Ingredients
For the tuna
  • 360 g tuna fillet
  • 1 sprig of mint
  • 1 sprig of parsley
  • 1 apple
  • 1 avocado
  • salt to taste
  • 1 lemon
  • 80 g espresso coffee
  • peanut oil to taste
For the sauce
  • 160 g orange
  • 80 g lemon
  • 20 g espresso coffee
  • cinnamon to taste
  • sugar to taste
For the mousse
  • 4 avocados
  • 160 g espresso coffee
  • chilli to taste
  • 40 g lime
  • 200 g cream
  • extra virgin olive oil to taste
Preparation

Method

For the tuna

Cut the tuna fillet in 4 and remove any fat.

Then, cut the apple in half: leave one half to marinade with lemon and the other with the espresso for 10 hours.

 

Insalata di tonno
Insalata di tonno
Insalata di tonno

Finely chop the mint and parsley, cut the avocado into slices and season it with salt and lemon juice.

Take the coffee-marinated apple and the one marinated in lemon and cut them into thin slices.

For the sauce

Blend together the orange, lemon, sugar and cinnamon and then add the coffee.

 

For the mousse

Clean the avocado, blend the pulp with extra virgin olive oil, chilli, and lime juice and add the coffee.

Filter the mixture with a fine mesh sieve and add the cream.

Keep the mixture in the fridge before putting it inside the container. 

 

For the garnish

Let the apple marinate with the lemon, sprinkle with sugar and dry in the oven at 90°C for two hours, turning every 30 minutes.

 

 

Presentation

Arrange the slices of apple, avocado and salmon on the plate, add the mousse and complete the dish by dressing the tuna with the sauce.

 

Insalata di tonno
Insalata di tonno

 

Special thanks to Christian Graziani, former student of the IFSE Culinary Institute – School of Haute Cuisine and Patisserie.

 

 

The ideal coffee for this recipe
Divino
Velvety, with a refined and chocolaty flavour
A blend of premium Robusta and Arabica, for a velvety espresso with notes of chocolate and liqueur accompanied by hints of dried fruits. Divine caffeine.
FIND OUT MORE

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