Ingredients for 2 people
- 500 g fresh tuna, in two pieces
- 8 caper fruits (the large kind, with stems)
- Salt and pepper, to taste
- 1 ripe avocado
- Juice of one lime
- 120 ml sunflower oil
- Handful of salad leaves
- De Nigris Thick & Intense Balsamic Vinegar of Modena
- Chopped pistachios
- Lemon slices
For the recipe
Prepare the avocado mayonnaise: peel and de-stone the avocado, crush the pulp with a fork and place in a blender. Add the lime juice and oil and salt and pepper to taste, and blend together until you have a smooth cream. Cover, and refrigerate until ready to use.
Heat a non-stick frying pan. Rub the tuna steaks on both sides with salt and pepper, then fry for five minutes over a medium heat, covered, turning them halfway through cooking.
Slice the cooked tuna steaks and plate them with the salad leaves. Place 3 or 4 caper fruits, a few teaspoons of avocado mayonnaise, and slices of lemon on each plate.
Sprinkle the tuna with chopped pistachios, and finish with a drizzle of De Nigris Thick & Intense Balsamic Vinegar. Serve immediately.
