Fresh tuna marinated with the «Black Pearl» balsamic vinegar by “La Vecchia Dispensa”, gomasio, almonds and bell peppers.
The intense and aromatic “Black Pearl” balsamic vinegar with its soft final acidity transforms raw tuna into an elegant summertime starter.
Cooking time: 30 min
Ingredients for 2 portions
- 200 gr Fresh Tuna
- 30 gr Balsamic Vinegar “Black Pearl”
- 1 Bell Pepper
- 1 tsp Gomasio (toasted sesame seeds + soy sauce)
- 80 gr White Almonds
- 125 gr Cold Sparkling Water
- 15 gr Extra Virgin Olive Oil
- Salt and Pepper to taste
For the rice wafer:
Cook 100 g of brown rice in salted water for 1 h. Once the rice is done, blend it until it becomes creamy. Spread the mixture onto a baking tray covered with a sheet of baking paper. Bake at 90° for approximately 3 hours until the mixture dries out. Break into pieces and deep fry at 160° into peanut oil.
Note: served with several drops of balsamic vinegar, that could be a perfect vegan snack!
Cut the tuna into even medium-sized cubes, add the “Black Pearl” vinegar and gomasio and leave to marinate for 20 minutes.
Cut the bell pepper into cubes, removing the internal whites. Season with oil and salt and leave aside.
Chop the almonds in a blender or a cutter robot. Add some water to the crushed almonds and mix properly. Add the oil and keep on stirring until the mixture becomes creamy. Season with salt and pepper.
At this point the marinated tuna is ready! You can feel the characteristics of balsamic vinegar with its aromatic notes along with the almond sauce and bell peppers. The flavors of the Orient.