Crispy Tuna Salad with Sweet Peppers
2 servings
20 minutes
Tuna salad in a crispy crust with sweet pepper is a true masterpiece of Italian cuisine, combining the freshness of vegetables, the tenderness of tuna, and the exquisite structure of the parmesan crust. This salad draws inspiration from Mediterranean traditions that value the natural taste of ingredients. Crispy romaine lettuce leaves are combined with juicy celery and sweet pepper to create a light and refreshing base. The lightly fried tuna covered in melted parmesan adds expressiveness to the dish, while oyster sauce brings a spicy note at the end. This salad is perfect for both a light dinner and a festive table, impressing guests with its refined taste and beautiful presentation.
1
Wash all the vegetables, dry the lettuce leaves. Then peel the celery and pepper.
- Romaine lettuce: 100 g
- Celeriac: 80 g
- Bell pepper: 40 g
2
Cook the celery root until soft. While the celery is cooking, move on to the next step.
3
Cut the cucumber and pepper into strips.
- Cucumbers: 80 g
- Bell pepper: 40 g
4
Remove the white core from the lettuce leaves. You can tear the leaves by hand or cut them into strips.
- Romaine lettuce: 100 g
5
Cool the cooked celery and cut it like the other vegetables.
- Celeriac: 80 g
6
Mix mayonnaise and orange pepper.
- Mayonnaise: 3 tablespoons
- Orange bell pepper: pinch
7
Mix all the chopped vegetables with the prepared sauce.
- Cucumbers: 80 g
- Bell pepper: 40 g
- Celeriac: 80 g
8
Then slice the mozzarella cheese into rounds. If you are using mozzarella balls, of course, do not cut them.
- Mozzarella cheese: 80 g
9
Now cut the tuna into large pieces, as shown in the photo.
- Tuna fillet (loin): 160 g
10
Grate Parmesan cheese and coat the fish in it.
- Parmesan (Parmigiano Reggiano): 40 g
11
Heat olive oil in a pan and fry the tuna for 2 minutes on each side. If you have a grill pan, you can cook the tuna on it, but without cheese. Sprinkle cheese on one side of the fish when you flip the pieces, and on the other side when you take them off the heat. Turn the fish carefully so the cheese doesn't stick to the bottom of the pan.
- Olive oil: 1 tablespoon
- Tuna fillet (loin): 160 g
12
Place the dressed vegetable mixture on a flat plate. Top with mozzarella slices and pieces of tuna. Make your salad look beautiful.
- Romaine lettuce: 100 g
- Cucumbers: 80 g
- Bell pepper: 40 g
- Celeriac: 80 g
- Mozzarella cheese: 80 g
- Tuna fillet (loin): 160 g
13
Decorate the salad with drops of oyster sauce. The sauce drops should be on both the salad ingredients and the plate. You should create a true work of art!
- Oyster sauce: 1 tablespoon
