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Porzionare il tonno, impanarlo con scaglie di mandorle e un pizzico di sale su ogni lato. Scottare il tonno da entrambi i lati in una padella antiaderente con pochissimo olio.
Pulire l’avocado e frullare con il succo di lime, peperoncino, sale e, se piace, un pizzico di pepe, fino ad ottenere un composto cremoso. Mettere la crema in un sac à poche.
In una ciotola unire olio extravergine d’oliva, un pizzico di sale, aceto di lamponi e mescolare. Unire i lamponi freschi e continuare a mescolare con una frusta.
Tagliare il tonno a fette e procedere all’impiattamento guarnendo le fettine di tonno con la salsa a base di lamponi, delle gocce di crema di avocado e un pizzico di sale Maldon. A piacere, aggiungere foglie di insalata.
Tataki di tonno in crosta di mandorle, crema di avocado e vinaigrette ai lamponi
RSI Le ricette 06.07.2020, 18:30
CHEF:
LAURA DE LUCA SFIDA: menu a base di frutta
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