For the fish
4 tuna cubes weighing 100g each
80 g of black and white sesame seeds
to taste: salt, black pepper, and rosemary
olive oil for grilling
For the sauce
4 slices of pear with a 3 cm thickness
50 ml of extra virgin olive oil
100 g of peeled ginger, cut into cubes
150 ml of balsamic vinegar
100 ml of honey
Cerfãlio, rose petals, and French chives (for garnish)
For the salad
8 leaves of endive
8 leaves of red lettuce
2 leaves of frisée chicory
2 leaves of radicchio
For the fish
4 tuna cubes weighing 100g each
80 g of black and white sesame seeds
to taste: salt, black pepper, and rosemary
olive oil for grilling
For the sauce
4 slices of pear with a 3 cm thickness
50 ml of extra virgin olive oil
100 g of peeled ginger, cut into cubes
150 ml of balsamic vinegar
100 ml of honey
Cerfãlio, rose petals, and French chives (for garnish)
For the salad
8 leaves of endive
8 leaves of red lettuce
2 leaves of frisée chicory
2 leaves of radicchio
Tuna
Season the tuna with salt and pepper, then coat in sesame seeds
Set aside
Set aside
In a little olive oil, grill the tuna cubes on all sides, so that the center remains rare and cut into diagonal slices
Set aside
Set aside
In a pot, cook the ginger in 1 liter of water until it raises a boil and then strain
Repeat this process three times to remove the acidity from the ginger
Set aside
Sauce
Grill the pear slices in olive oil for 5 minutes
Add the honey, ginger, balsamic vinegar, and cook for another 5 minutes
Remove the pears and let the sauce reduce by 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 insert the bouquet
Place 1 tuna cube on top of the pear and distribute the sauce around it
Finish and garnish with frisée chicory and radicchio.
