No pictures, please.

The drawback of doing something so fancy for dinner is that inevitably you end up eating it cold ("let me just take a good picture... another one.... just the last one.... perfect! - wait, the very last one - ok, now one with the mobile for mum" and so on)

Ok I confess: I totally am into oriental cousine. The quest for less boring vegetables often pushes me towards the fridge with the soy sprouts, and then the teriyaki sauce has such a nice packaging.... - but, of course, the wine can only be italian: Falanghina in the background ;)

The tuna as well has something italian (sicilian, for the sake of specificity) on it: breadcrumbs and pistachios, plus a balsamic vinegar reduction to decorate. Amazing for the eye, amazing (but cold - damn it!) for the palate.


I placed one thick tuna slice in the freezer for about 1 hour and then I cut it in stripes. I "massaged" it with some oil EVO and then rolled it in mixed breadcrumbs and pistachios. In a hot pan with one teaspoon of oil EVO, I cooked the tuna stripes ~40 seconds for each of the four sides, and then sliced it. I served it with two spoons of balsamic vinegar and one teaspoon of honey, cooked for a couple of minutes in a pan.

For the vegetable salad, I cut one red pepper, one broccolo and 100 gr shitake mushrooms in small pieces. I have pan-fried the vegetables in the wok for some ten minutes, with 2 spoons of sesame oil, two spoons of teriyaki sauce and some chilli pepper to season. At the very end, fire off, I add the sprouts and some toasted sesame seeds, stir and serve in the fancy plate. Enjoy!





Próximamente habrá aquí nuevas entradas
Sigue en contacto...


Próximamente habrá aquí nuevas entradas
Sigue en contacto...