Main dishes

Seared tuna tataki with mixed mushrooms, tender salad greens and a reduced Primitivo di Manduria wine sauce

Total time required

15 mins preparation | 30 minutes reduction time

Difficulty

Low

Ingredients | Serves 4

520 g

ROBO tuna fillet
40 g

Olio EVO
4 g

Salt and pepper
280 g

ROBO Misto Funghi Trifolati (Mixed Mushrooms sautéed in ROBO oil, garlic and parsley)
2 g

Garlic
2 g

Thyme
140 g

Primitivo di Manduria wine
120 g

Brown sugar
4 g

Orange zest
2 g

Cinnamon (stick)
8 g

Onions
12 g

Carrots
80 g

Microgreens

Put the wine and sugar in a small saucepan, add the orange zest, onion, carrot, thyme and a cinnamon stick and reduce slowly over the heat until a glaze is obtained.
Trim and give a regular shape to the tuna fillet, season with extra virgin olive oil, salt and pepper and sear on both sides on a fry top griddle. Take care not to overcook it.
In a small frying pan, heat the oil and garlic and quickly sauté the Funghi Misti Trifolati (Mixed Mushrooms sautéed in garlic, oil and parsley); season with chopped thyme.
Cut the tuna into 1 cm thick slices.
Arrange the salad greens with the seared tuna in the centre of the serving dish. Scatter the mushrooms randomly and glaze with the Primitivo di Manduria wine reduction sauce.