John Myers
Contents
show
Tonno Al Sesamo with Artichoke Hearts and Strawberry Salad
The perfect tonno al sesamo with artichoke hearts and strawberry salad recipe with a picture and simple step-by-step instructions.
For the Tonno al Sesamo
- 500 g Fresh tuna
- 15 g Sesame black
- 30 g Sesame
- 5 Pc. Artichoke hearts
- 2 Pc. Lemons
- 5 tbsp Olive oil
- Salt
- Pepper
For the strawberry salad
- 1 packet Arugula
- 250 g Strawberries
- 125 g Grana Padano
- 50 g Balsamic vinegar
- 5 tbsp Olive oil
- Balsamic cream
For the Tonno al Sesamo
- Squeeze the lemons and pour them through a fine sieve, add olive oil and stir. Season to taste with salt and pepper. Then cut the artichoke hearts into julienne (fine strips) and place in a bowl. Mix half of the citronette with the artichokes. Mix the black and white sesame seeds together and bread the thawed tuna in them and grill on each side for 2-3 minutes in a hot grill pan with a little olive oil.
- Arrange the artichoke strips on a plate as a bed, drizzle with a little citronette and serve the tuna cut into strips on top.
For the strawberry salad
- Wash arugula and pat dry, tear off the individual leaves with your fingers. Wash and dry the strawberries, quarter them and remove the green stalk.
- Mix the strawberries and rocket in a large bowl and season with salt and pepper. Then season with olive oil and balsamic vinegar. Arrange in plates and grate the Parmesan over them. Sprinkle the balsamic cream on top.
Facebook Comments