For the tuna
4 cubes of tuna, each weighing 100g
80g of black and white sesame seeds
Salt and black pepper to taste
Olive oil for grilling
For the sauce
4 slices of pear, each with a thickness of 3cm
50ml of extra virgin olive oil
100g of ginger, peeled and cut into small cubes
150ml of balsamic vinegar
100ml of honey
Cerfólio, petals of rose and French shallot (for decoration)
For the salad
8 leaves of endive
2 leaves of red lettuce
2 leaves of frisée chicory
2 leaves of radicchio
For the tuna
4 cubes of tuna, each weighing 100g
80g of black and white sesame seeds
Salt and black pepper to taste
Olive oil for grilling
For the sauce
4 slices of pear, each with a thickness of 3cm
50ml of extra virgin olive oil
100g of ginger, peeled and cut into small cubes
150ml of balsamic vinegar
100ml of honey
Cerfólio, petals of rose and French shallot (for decoration)
For the salad
8 leaves of endive
2 leaves of red lettuce
2 leaves of frisée chicory
2 leaves of radicchio
For the tuna
Season the tuna with salt and black pepper, then coat it with sesame seeds
Set aside
In a little olive oil, grill the tuna cubes on all sides until the center is still rare, then cut them in a diagonal shape
Set aside
In a pan, cook the ginger in 1 liter of water until it boils and then strain it
Repeat this process 3 times to remove the acidity from the ginger
Set aside
For the sauce
Grill the pear slices in olive oil for about 5 minutes
Add honey, ginger, balsamic vinegar, and cook for another 5 minutes
Remove the pears and let the sauce reduce to half
Assembly
Place each slice of pear in the center of a serving plate
Make a bouquet with the 2 leaves of endive and half of the leaf of lettuce
Create a hole in one corner of the pear slice and place the bouquet inside
Arrange 1 cube of tuna on top of the pear and distribute the sauce around it
Finish the decoration with chicory and radicchio.
