A fresh recipe by chef Andrea Berton in AKB_08 Arrital: Pan-seared tuna, sweet and sour vegetables and fruit
A fresh recipe by chef Andrea Berton in AKB_08 Arrital:
Pan-seared tuna, sweet and sour vegetables and fruit
For the tuna: 600 g of cleaned tuna steak, salt, pepper, extra virgin olive oil
For the sweet and sour sauce: 500 g of white wine vinegar, 150 g of caster sugar, 50 g of peeled ginger
For the sweet and sour fruit and vegetables: 2 carrots, 2 green courgettes, 2 red pepper, 1 pineapple, 2 green apples, 2 hard nectarines.
Divide the tuna steak into four slices. Season with salt and pepper and quickly sear in a pan for a few minutes with a drizzle of oil. Put to one side.
For the sweet and sour sauce, place all the ingredients in a pan, bring to the boil and continue to cook until reduced in volume by about two thirds.
For the sweet and sour fruit and vegetables, wash and cut all the ingredients into strips roughly 1 cm wide and 5 cm long. The carrots, courgettes and pepper should be blanched beforehand for 30 seconds in boiling water. Finish cooking in the sweet and sour sauce and put the cooking liquid to one side.
Plating up, drain the sweet and sour vegetables, line them up on a plate and place the tuna alongside.