Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil

by chef Stefano Serracchiani

Ingredients for 4 serves

  • 500 gr. - Fresh tuna

  • 2 - Red peppers

  • 1 - Sprig of lesser calamint

  • Q.s. - Rose salt

  • Q.s. - Black pepper

  • Q.s. - Olitalia Nocellara Monocultivar Extra Virgin Olive Oil

Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil 1
Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil 2

Extra virgin olive oil

Monocultivar Nocellara Extra virgin olive oil

See all

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.

Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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