Ponti Soy Glaze with Balsamic Vinegar of Modena 240g

Tuna tataki with leek and oranges salad and Ponti Soy Glaze with Aceto Balsamico di Modena P.G.I.


Ingredients


Ponti Soy Glaze with Aceto Balsamico di Modena P.G.I.
350 gr tuna fillet
1 leek
1 orange
60 gr rocket salad
mixed seeds (such as quinoa, white and black sesame, poppy)
extra virgin olive oil
salt and pepper


Method


With a sharp knife, cut off the root end of the leek. Locate the intersection of the light green stem and dark green leaves, make a cut and remove the dark green leaves; then slice the leek as thinly as possible. 
Peel the orange, remove the white pith and cut it into small pieces. Place them in a bowl together with the leek and rocket salad. Season with EVO oil, salt and a pinch of pepper and set aside. 
Wash the tuna fillet with water and blot with absorbent paper. Pass it in the mixed seeds, crushing it with your hands so that they
adhere well on both sides of the fish. 
Heat a non-stick skillet on medium-high to high until very hot. Cook
the tuna fillet for 2 minutes on each side then put it in the freezer to cool down for a couple of minutes.
Slice the crusted tuna fillet and arrange it on a plate together with the leek and oranges salad. 
Finish with a few drops of Ponti Soy Glaze with Aceto Balsamico di Modena P.G.I. and serve.

Plastic Bottle

Storage:
Best before: see bottle neck

Importer:
Ciao Gusto Ltd,
London,
Mayfair,
W1K 4QG,
UK.

Ponti

Ciao Gusto Ltd,
London,
Mayfair,
W1K 4QG,
UK.
info@ciaogusto.co.uk
ponti.com