Ingredients (serves 1)
- 150 g of Mediterranean yellow n tuna llet
- 30 g of soy sauce
- 15 g of traditional balsamic vinegar 60 g of brioche bread
- 1 organic orange
- 20 ml of extra virgin olive oil
For the fennel:
- 80 g of fennel
- 1 lemon 30gof our
- 10 fennel seeds wild fennel
For the chick pea purée:
- 50 g of already soaked chick peas 120 ml of water
- 5 g of onion
- 5 g of celery
- 5 g of carrot
- 1 bay leaf
Wash the orange, peel it, and put the whole peel on a baking sheet with the sliced brioche bread. Let it dry out it in the oven at 70°C for about 3 hours, then put everything in a blender and blend it until you get orange- avored breadcrumbs. Let the tuna llet marinade in the soy sauce, oil and balsamic vinegar for about 20 minutes.
In the meantime, prepare the chick pea purée: make some broth with water, celery, carrot, onion, the bay leaf and a large pinch of salt. When it starts to boil, add the chick peas and let them cook for about 2 hours, then put them in a blender with a ladle of the cooking water and a little bit of oil and blend everything until you get a purée.
Prepare the fennel side dish: dice the fennel, then scald it in a pot of water, with the ltered juice of 1 lemon, a large pinch of salt, and the our. Cook for about 20 minutes, then put it in a pan with some oil, wild fennel and the fennel seeds. Fry it to make it develop avor. Once the tuna has marinated, heat an anti-stick pan and sear the tuna on both sides for no longer than one minute to maintain the pink color in the center, then roll it in the orange- avored bread crumbs, pressing to coat it well.
A Sicilian wine based on pure Inzolia will accompany the fruity and fresh aromas of this dish, supporting the tuna with a good structure.