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
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.
Credits Italian Chef Cooking School.
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