Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil
by chef Stefano Serracchiani
Ingredients for 4 serves
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500 gr. - Fresh tuna
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2 - Red peppers
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1 - Sprig of lesser calamint
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Q.s. - Rose salt
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Q.s. - Black pepper
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Q.s. - Olitalia Nocellara Monocultivar Extra Virgin Olive Oil
Method
- 1
Brown the onion with a tablespoon of Nocellara Monocultivar Extra Virgin Olive Oil.
- 2
Add the juelienned red peppers.
- 3
Cook over a medium heat until the peppers are crispy.
- 4
Add the diced tuna and sear evenly on all sides, leaving the centre from medium rare to medium.
Food plating
Serving suggestions: plate the ingredients as you prefer and season with some Olitalia Nocellara Monocultivar Extra Virgin Olive Oil.
Association
APCI
Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.
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