Sicilian sliced tuna steak

INGREDIENTS FOR 4

• Sicilian yellowfin tuna 500 g Dried Tropea onions 4
• Pomegranate coulis 40 g
• Parsley coulis 40 g
• Fresh pomegranate 40gr
• Fresh parsley 20 g
• Foraged leaves 20g
• Xanthan gum10 g
• Water

MATERIALS

A non-stick pan

2 sauce bottles

DESCRIPTION

A sliced tuna steak seared outside and raw inside, on stewed Tropea onion and pomegranate seeds, green and red drops of parsley and pomegranate coulis on a black plate.

METHOD

• Rinse the Tropea onions and bake them whole in their skins on a layer of coarse salt in an oven dish for 2 hours at 140°C.
• Meanwhile prepare the parsley coulis by blanching the leaves in boiling water and blending them with ice. While in the blender, add the xanthan gum until you obtain the desired consistency.  
• Season the tuna steak with salt and pepper
• Heat the extra virgin olive oil in a non-stick pan with and sear the tuna on both sides.
• Serve by putting the opened onion in layers on the bottom and adding the sliced tuna on top. The tuna should be seared outside and raw inside.  
• Decorate with pomegranate coulis, parsley coulis, pomegranate seeds and salad leaves.