Bluefin tuna fillet with salt flavoured with myrtle and grilled vegetables with olive tapenade

Tempo: 30 minutes

Difficoltà: Medium difficulty

Bluefin tuna fillet with salt flavoured with myrtle and grilled vegetables with olive tapenade

Imagine being able to taste the sea, the scent of the Mediterranean vegetation and the strong flavour of the olives all in the same dish. In the tuna fillet with salt flavoured with myrtle, grilled vegetables and olive tapenade you will find all this.

In this easy-to-prepare dish, the unique aroma of myrtle envelops the tuna, which is grilled, taking care to keep it raw at the core. The secret lies in the raw material: choose the freshest tuna and prefer bluefin of superior quality.

Pair it with Janas grilled vegetables, the perfect side dish that will make this recipe even faster.

Here's how to prepare bluefin tuna fillet with salt flavoured with myrtle:

4 people

800 g fresh bluefin tuna fillet
20 g basil
2 g anchovies in oil
1 clove of garlic
0.5 cl aromatic red vinegar
50 g of Janas grilled aubergines
50 g of Janas cauliflower with myrtle
50 g Janas Artichokes in oil
50 g Janas Grilled Zucchini
100 g Janas seasoned Sardinian olives
2 cl Janas extra-virgin olive oil
Salt and pepper as required

Procedimento:

01.

Peel and remove the garlic core, then chop it. Chop the basil and anchovies and add the olive cream, vinegar and some of the extra virgin olive oil. Add salt and pepper as required and your tapenade is ready.

02.

Cut the tuna fillet into four slices about 1 cm thick, season them with salt flavoured with myrtle and cook them on a hot grill for one minute on each side, taking care to leave them raw at the core.

03.

Drain the Janas grilled vegetables and arrange them in an order on the plate. Complete the dish by placing the seared tuna fillet on top of the vegetables and dress with olive tapenade.

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