Tuna Tataki with Balsamic Vinegar Jelly

by | Jan 30, 2017

Ingredients for 4 portions:


  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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