Brown tuna with Parmesan, arugula and mussels
6 servings
60 minutes
This recipe for seared tuna with Parmesan, arugula, and mussels is a true embodiment of refined European cuisine. It combines the tenderness of tuna, rich sea notes of mussels, and the freshness of arugula. Marinated in a mixture of sesame and peanut oils with balsamic vinegar, the tuna acquires a delicate aroma. Quickly seared, it retains its juiciness, while the combination of soy sauce and Dijon mustard adds a light spiciness. Thin slices of Parmesan complete the dish with deep flavor. This exquisite delicacy is perfect for dinner among fine dining enthusiasts and is served as an elegant appetizer. Each bite hides a harmony of textures and aromas, making it a true gastronomic masterpiece.
1
Take 1 large mussel, cut it into very thin pieces, and marinate in a mixture of 50 milliliters of sesame oil, 250 milliliters of peanut oil, and 50 milliliters of balsamic vinegar for about 12 hours.
- Mussels: 1 piece
- Sesame oil: 100 ml
- Peanut butter: 500 ml
- Balsamic vinegar: 100 ml
2
For the fish marinade, mix the remaining soy sauce, balsamic vinegar, oils, and Dijon mustard.
- Soy sauce: 250 ml
- Balsamic vinegar: 100 ml
- Peanut butter: 500 ml
- Sesame oil: 100 ml
- Dijon mustard: 1 tablespoon
3
Cut the tuna into 3-5 centimeter pieces and shape them into squares or circles as you prefer. Then quickly transfer the fish to a hot pan with a little olive oil and fry for 2 seconds on each side. Place the fish in the marinade for 2-4 hours.
- Tuna fillet: 500 g
- Olive oil: to taste
4
Chop the herbs finely.
5
Remove the fish from the marinade and coat it in herbs. Carefully wrap the pieces in plastic wrap and leave for 2-3 hours.
- Green: 1 bunch
6
Then carefully slice the fish into very thin pieces and remove the skin.
7
Place pieces of tuna on the plate, topped with thin slices of Parmesan, then a leaf of arugula and rolled pieces of mussels.
- Parmesan cheese: 50 g
- Arugula: 1 bunch
- Mussels: 1 piece