Arugula and Tuna Salad
1 serving
15 minutes
Arugula and tuna salad is a refined dish of Italian cuisine that combines the freshness of greens with the rich flavor of seafood. Its roots trace back to Mediterranean tradition, where light and healthy dishes are valued. The peppery, slightly nutty taste of arugula harmonizes with the tenderness of tuna, while balsamic cream adds a tangy zest. Grated Grana Padano cheese provides a creamy texture, and flying fish roe adds a touch of refined ocean freshness. This salad is an ideal choice for a light dinner or appetizer, highlighting the art of simple yet rich flavor combinations characteristic of Italian gastronomy.
1
Sort the arugula, remove the thick stems. Place in a bowl and dress with olive oil and salt.
- Rocket (arugula): 40 g
- Olive oil: 10 ml
- Sea salt: to taste
2
Cut the cherry in half.
- Cherry tomatoes: 50 g
3
Season the tuna with salt and pepper, fry in garlic oil on both sides until medium rare, and slice thinly.
- Tuna: 100 g
- Sea salt: to taste
- Garlic butter: 10 ml
4
Grate the cheese into thin slices.
- Grana Padano cheese: 10 g
5
Place arugula leaves in the center of the plate, arrange sliced tuna around, drizzle with balsamic cream, and top with grated cheese and flying fish roe.
- Rocket (arugula): 40 g
- Tuna: 100 g
- Balsamic glaze (crema): 5 ml
- Grana Padano cheese: 10 g
- Flying fish roe (tobiko): to taste
