Fior di tonno
Item 1 of 1
Luigi Sartini's Fior di tonno literally translates as fine tuna. The seafood starter is a simple composition of quality raw ingredients – delicate slices of tuna are drizzled with a fresh tomato sauce and garnished liberally with shredded mozzarella and tangy capers.
First published in 2016
Ingredients
Metric
Imperial
Fior di tonno
- 360g of tuna, frozen
- 280g of mozzarella cheese
- 300g of cherry tomatoes, washed
- 40g of capers
- 1 sprig of thyme
- 20g of oregano
- 1 head of garlic
- 40g of extra virgin olive oil
- salt, to taste
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 90°C
2
Line a baking tray with tin foil
3
Cut the tomatoes in half, place them onto the baking tray with the whole head of garlic and thyme and season with salt. Roast in the oven for 30 minutes
- 300g of cherry tomatoes, washed
- 1 head of garlic
- 1 sprig of thyme
- salt, to taste
4
Once cooked, blend all the ingredients together and pass through a sieve before mixing in the olive oil
5
Cut the frozen tuna into thin slices and allow to defrost for a few minutes
- 360g of tuna, frozen
6
Pour some tomato sauce onto a plate and place a slices of tuna on top
7
Garnish with capers and shredded mozzarella. Blend the oregano with the olive oil and drizzle over the tuna
- 280g of mozzarella cheese
- 40g of capers
- 20g of oregano
- 40g of extra virgin olive oil
8
Finish with a few leaves of fresh oregano
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024
