Actualizado: 21 de oct de 2019
A great entry to build up an appetite and seduce the eyes with the avocado´s pulp decoration, which detonates an explosion of flavour. Recipe of Chef Sergio Fernandez Puente.
- 2.12 oz tuna fresh steak
- 10 oz extra virgin olive oil
- 10 lime droplets
- A pinch of salt
- 2 oz avocado pulp
- 2. 11 oz olive-antipasto (black olive, green olive, capers, balsamic vinegar, olive oil) everything finely chopped and mixed.
- 1 habanero chili sliced
- 6 baguette slices
- 1 or 2 lettuce leaves for decoration
Slice the fresh tuna into thin sheets, place them in a circle form on the plate and add a pinch of salt and lime juice.
Add the olive oil and the olive-antipasto over the slices, and then add the avocado pulp.
Top the antipasto with the chopped habanero.
Make a lettuce bouquet in the centre of the plate and add some baguette slices on the side.