Tuna tartare with balsamic cream

Ingredients for 4 servings:

• 250 g of very high quality tuna
• 2 onions (Tropea onions) or red onions
• 80 g tomatoes, dried in oil
• 1 bunch arugula, wild
• 1 lemon(s), untreated
• 1 tbsp capers, salted
• 2 tbsp Mazzetti Cremaceto Classico
• salt and pepper
• Extra virgin olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Ideal as a starter, but also as a main course.

1. Peel the onions and cut them into julienne strips. Heat a little extra virgin olive oil in a non-stick pan, add the onions and simmer until soft and lightly browned. Remove from the heat, add 2 tablespoons of Mazzetti Cremaceto Classico and set aside. 2. Cut the tuna into very small cubes and place them in a bowl. Drain the tomatoes well, pat dry and cut them into small cubes. Desalt the capers in water, changing the water at least four times. Chop the desalted capers and add them to the tuna along with the tomatoes. Wash and drain the arugula. 3. Now add the cooled onions to the tuna cubes, shape the tuna on the plate using a serving ring, arrange the arugula around it and garnish with a few drops of balsamic vinegar. Serve with toasted bread.