Seared sesame-crusted tuna with avocado and mango is a dish that will take you on an exciting culinary journey, combining fresh and exotic flavors in an experience…
For the recipe freshly seared fish with broth, clean all the fish, eliminating all the bones, heads and spines, keeping the scraps. Shelled and clean the prawns and add heads and shells to the fish scraps. Clean molluscs and cut them into small pieces or strips. Slice the onion and brown it in a saucepan with a drizzle of oil and a pinch of salt. Add the fish and shellfish scraps and brown them for 3-4 minutes, then sprinkle with a splash of white wine. Leave him blend and add 2 liters of water and the tomatoes cut into 4. You do cook for 20-25 minutes, turn off and filter, obtaining a soup. Perfume it with oregano. Peel fillets and cut the fish pulp into thin slices. Arrange in the dishes all the varieties of fish, crustaceans and molluscs and serve them with bowls of boiling broth: each diner will dip the fish bites, «cooking them lightly with the heat and making them flavor.
Cook the pasta in advance, sear the tuna at the last moment and pair it with this exquisitely Mediterranean single dish
Ingredients
350 g half penne rigate
250 g fresh tuna
150 g piccadilly tomatoes
pitted green olives
Taggiasca olives
extra virgin olive oil
marjoram
salt
pepper
Duration: 25 min
Level:Easy
Dose:4 people
To prepare cold pasta with seared tuna, boil the penne in salted boiling water, drain, season with a drizzle of oil and spread them in a tray to cool. Wash in the meantime, cut the tomatoes into wedges and put them in a bowl. Chop 100 g of green olives and add them to the tomatoes. Season with 2 tablespoons of oil, salt, pepper and marjoram and leave to rest. Then mix with the cold pasta. Flavor tuna on both sides with oil, salt and pepper. Blanch it in a hot pan for about 1 minute on each side, then cut it into slices. Distribute them on the pasta and complete with marjoram and other olives, greens and Taggiasca.
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