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 portions and boil pot of salted water for approximately 10 minutes, until they become soft. Remove pot from heating element. Rinse boiled potatoes and carrots in cold water to cool them.
Step 3
Finally, mince pickles, then add and mix all the ingredients together with the mayonnaise and season to taste. Set the mixture aside.
Step 4
For the tuna fillet: Cut the fillet into 2 pieces, weighing approximately 200g each. Add salt, then sauté both filets lightly on all sides, leaving the inside raw. Now you’re ready to plate.
