Semi-raw Sicilian tuna
Is Sicilian semi-raw tuna recipe It is one of those recipes that will surely surprise you as soon as you try it. It is simple, light and easy to prepare.
Ideal for cooking for two, at a romantic dinner for example... you know what they say about raw fish, that it is an aphrodisiac... So you are already placing some candles on the table, thinking of a second course light and uncorking a bottle of wine...
- 2 tablespoons capers
- 4 tablespoons of rosé wine
- 1 fresh or dried red chili
- 1 lime
- 200 g of tuna fillet
- A handful of fresh basil leaves
- A handful of fresh or dried dill
- extra virgin olive oil
- arugula to serve
Marinate the capers in a bowl with the rosé wine and leave them for 10 minutes.
Meanwhile, put the chili in the non- stick pan over high heat for about 5 minutes and let cool.
We prepare the sauce: chop the dill together with the basil, peel the garlic and chop it. Strain the capers and chop them, add to the previous ingredients along with two tablespoons of olive oil. Add the chopped chili, mix and reserve.
Put the tuna fillet in the pan with a few drops of olive oil over high heat and brown it for about a minute on each side, so that it is raw inside. Laminate and place in a serving dish or on the plate directly.
Season with a little olive oil and sprinkle with the lime or lemon and add a tablespoon of the mixture that we have prepared with the herbs.
Decorate with arugula leaves and serve.