4 tuna steaks of approximately 210g
2 tangerines
1 cup of radicchio leaves
1 cup of curly green leaf lettuce
1/4 cup of chopped fresh parsley
160ml extra-virgin olive oil
2 limes
50g toasted and crushed almonds
Salt to taste
Black pepper to taste
1 liter red wine
250ml balsamic vinegar
200ml red wine vinegar
50ml raspberry vinegar
5 grams of grated ginger
50g chopped fresh mint
1 cup of chopped fresh dill (save 1/3 for garnish)
4 tuna steaks of approximately 210g
2 tangerines
1 cup of radicchio leaves
1 cup of curly green leaf lettuce
1/4 cup of chopped fresh parsley
160ml extra-virgin olive oil
2 limes
50g toasted and crushed almonds
Salt to taste
Black pepper to taste
1 liter red wine
250ml balsamic vinegar
200ml red wine vinegar
50ml raspberry vinegar
5 grams of grated ginger
50g chopped fresh mint
1 cup of chopped fresh dill (save 1/3 for garnish)
The Balsamic Reduction
Place red wine, red wine vinegars, balsamic vinegar, almonds, and ginger in a saucepan
Let it simmer and reduce the heat slightly
When the mixture reaches a light syrup consistency, remove from heat
Add fresh mint leaves and immediately cover the saucepan to ensure proper infusion. Reserve
The Tuna
Heat a non-stick skillet or frying pan over high heat
Mark all sides of each tuna steak quickly
Let it rest
The Salad
Wash and dry radicchio, curly green leaf lettuce, and parsley
Peel and segment tangerines, removing seeds and peels
Assembly
In a bowl, combine herbs with olive oil, lime juice, salt, and pepper
Add chopped fresh dill and mint
Cut the four tuna steaks into medallions
Season with salt and place in the oven (180°C) to warm
Arrange three medallions per plate, top with green salad, tangerine segments, and toasted almonds
Finish by placing the balsamic reduction with mint around.
