Tuna and avocado tartare with Balsamic Vinegar of Modena
INGREDIENTS
200 g of fresh raw tuna
1 ripe avocado
1 lemon
Extra virgin olive oil
sesame seeds
Aceto Balsamico di Modena “Il Conte”
PROCEDURE
Prepare the tuna tartare. Remove the skin and the parts too streaked, stained dark red near the central bone. Cut the tuna into small cubes and place them in a bowl.
Season with salt and lemon. Peel the avocado, remove the core and cut into cubes if it is ripe, it is too mature mash with a fork until it is reduced to a coarse puree. Season the avocado with 1 tablespoon lemon juice.
To serve either use a circle coppapasta putting it in the center of a plate, add the tuna, then the avocado, tuna and even last the sprinkling of sesame seeds and a drizzle of balsamic vinegar of Modena “Il Conte”.
