Tuna with rosemary on a bed of creamed courgettes

1 kg of fresh tuna (choose the most tender, central part if possible)
4 medium courgettes (zucchini)
4 fresh basil leaves
½ teaspoon of turmeric
Extra virgin olive oil
2 sprigs of rosemary
Confit cherry tomatoes
Curly-leaf parsley
1 sachet of black squid ink or, alternatively, balsamic vinegar glaze
Salt and Pepper


Chop half of the courgettes and cook them in a frying pan with a little oil, basil, turmeric, salt and pepper, then blend them in the mixer adding a drizzle of olive oil. Cut the remaining zucchini into slices or rings. Cut the tuna into 4 slices and place it, together with the courgettes, in a large non-stick frying pan with a little oil and rosemary. Cook on both sides at high heat, turning only once. Once browned on both sides, remove the tuna, put it on a cutting board and cut each portion into slices about 2 cm thick. Prepare the dish with the base of squid ink (or balsamic glaze) and cream of courgettes, place the tuna on top, alternating with the sliced ​​courgettes, add salt and pepper and decorate as desired with rosemary, cherry tomatoes and curly parsley.

Chef : Gianantonio Pibiri
Credits Italian Chef Cooking School.

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