The executive chef of Dom Pedro Hotels Golf & Collecion suggests a simple and delicious meal.
Ingredients
Tuna Loin 140 gr
Avocado 120g
Beetroot 40 gr
Dried tomatoes.- 30 gr
Shallots – 20 gr
Lemon- 50 gr
Olive oil 0.7º – 1 tablespoon
1st olive oil – 2 tablespoons
Raspberry vinegar – 1 tablespoon
Fleur de sel – 5 gr
Pepper – 5 gr
Pennyroyal – 5 gr
Alfalfa sprouts 5 gr
Pea Shoots – Decoration
Beetroot sprouts – 5 gr.
Chips on tile – Decoration
How to prepare it
Season the tuna with lemon, salt and pepper.
Use a frying pan with olive oil (1st) and toast the tuna (3 minutes on each side) and set aside.
Use half an avocado and slice it and add a few drops of lemon.
Sauté the shallots and add the cooked beetroot, pennyroyal and grind.
Brush or put the puree in the middle of the plate, followed by the sliced avocado and sun-dried tomato.
Use a frying pan with olive oil (1st) and toast the tuna (3 minutes on each side) and set aside.
Use half an avocado and slice it and add a few drops of lemon.
Sauté the shallots and add the cooked beetroot, pennyroyal and grind.
Brush or put the puree in the middle of the plate, followed by the sliced avocado and sun-dried tomato.
Place the sprouts on top and drizzle with the raspberry vinaigrette.
