Seared tuna in balsamic sauce
Restaurant al Covo


Ingredients (serves 6)
6 fillets (150 gm. each) of Sicilian or Adriatic tuna,
sliced like fillet mignon, small and quite thick
extra virgin olive oil
peanut oil for frying
salt
freshly ground pepper
wild chives
Sant’Erasmo cucumber
for the sauce:
soya sauce
balsamic vinegar
acacia honey



Preparation
Heat 2 fingers of peanut or grape-seed oil without letting it smoke (180°-190°) in a low, medium pan; put in the tuna fillets, which should be in oil for half their thickness, and carefully fry for 10-15 seconds on both sides (the fish should stay raw inside), taking care not to splash yourself with the boiling oil. Dry the fillets with kitchen paper, cut into 1-2 cm. slices (perpendicular to the grain of the fish) and season with a little salt, ground pepper, extra virgin olive oil and wild chives. Arrange fan-shaped on a bed of thinly sliced cucumber and serve with a small dish of sauce made of 2 parts soya sauce, 3 parts balsamic vinegar and 1 part acacia honey.Accompany with a Friuli Pinot Grigio such as that of the Az. Agm. Specogna, Corno di Rosazzo



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