Fried tuna fillet with tomato salad
4 servings
60 minutes
Grilled tuna fillet with tomato salad is the embodiment of Mediterranean cuisine, where the freshness of ingredients and subtle flavor nuances play a key role. This recipe likely originates from the shores of Italy or Greece, where seafood and light dishes are cherished. The combination of tender tuna, grilled to a golden crust while retaining its juiciness inside, and a refreshing tomato salad with hints of ginger and fresh herbs creates a harmony of taste. The dish highlights the natural sweetness of tomatoes complemented by the mild spiciness of tuna. It is perfect as a light dinner or festive aperitif, and its vibrant presentation adds aesthetic pleasure. The simplicity of preparation and richness of flavors make this recipe a favorite among gourmets and health food enthusiasts.
1
Rinse the tuna fillet and dry it with a paper towel
- Tuna fillet (loin): 600 g
2
Coat the fillet on both sides with even ground pepper and sprinkle with sea salt.
- Salt: pinch
3
Fry the fillet in olive oil on all sides, making sure to keep the pink color inside.
- Olive oil: 40 ml
4
For the tomato salad, take ripe tomatoes, score the skin, blanch in boiling water, and immediately place them in ice water, peel the skin, cut and remove the insides of the tomato, then dice it.
- Truss (vine) tomatoes: 700 g
5
Mix diced tomatoes with ginger juice, finely chopped herbs, and olive oil, and season with salt and pepper to taste.
- Ginger juice: 25 ml
- Chives: 15 g
- Dill: 15 g
- Olive oil: 40 ml
- Salt: pinch
6
Arrange and decorate as shown in the photo