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Tuna Tataki with Balsamic Vinegar Jelly

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Ingredients for 4 portions:

  • 300 g red tuna
  • 100 g string beans
  • 80 g white yogurt (sugar free)
  • 5 g sugar
  • 100 g Balsamic Vinegar of Modena Green Label
  • 10 g unflavored gelatin
  • 30 g. Extra Virgin Olive Oil


  1. Stir together gelatin and cold water. Set aside for 10 minutes.
  2. Cook to boil Balsamic Vinegar Green Label, slightly reduce and add gelatin. Pour into a narrow and long mold and allow to thick in fridge.
  3. Wash string beans, cut into strips and boil in salted water for 6 minutes. Drain and allow to cool in a bowl filled with water and ice cubes. Dry and dress with olive oil, salt and pepper.
  4. In a food processor, mix yogurt together with sugar. Pour in a pastry bag.

Brown tuna both sides and cut into dices.

GARNISH: place tuna on a plate together with string beans, two drops of yogurt sauce and grated Balsamic Vinegar jelly

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