Red Tuna Fillet with Russian Salad
20'
Medium
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For the tuna:
400g Red tuna fillet (previously frozen)
Salt to taste
Bertolli EVOO
For the Russian salad:
2 Small potatoes
1 Carrot
6 Radishes
3 Pickles
Mayonnaise (egg, lime juice, salt and Bertolli EVOO)
Step 1
For the Russian salad:
Cut the radishes into thin slices and place them in ice water.
Step 2
Dice the potatoes and carrots into small pieces and boil in salted water for approximately 10 minutes, until they turn soft. Remove from the heat and rinse them with cold water to cool them.
Step 3
Finally, add the minced pickles and mix all the ingredients together with the mayonnaise. Set the mixture aside.
Step 4
For the tuna fillet:
Cut the fillet into 2 pieces, weighing approximately 200g each. Add salt and sauté them lightly on all sides, leaving the inside raw.
