The Veneziana in a crispy version welcomes the sea's main character to enhance and respect it: knife-punched tuna tartare.
Enrico Sartori thought about a summer dish for the “Made in Loison” recipes: red tuna tartare with Veneziana crispy wafer.
Made in Loison recipes are “smart” ideas for using panettone in a simple and creative way, creating new sweet and savory dishes.
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The recipe
For this recipe you can read the instructions below or follow the video tutorial.
- Ingredients
- 1 serving
- -50 g tuna
- -2 Loison Mandarin Veneziana wafer
- -Pistachio powder
- -Mustard seeds
Directions
Punch 2 discs of Veneziana with a pastry ring.
Put a sheet of baking paper in a non-stick pan and add the two discs of Veneziana. Toast them till browned on each side and leave them to cool.
Cut the tuna into small cubes with a knife and season it with oil, pepper, salt and mustard seeds.
Presentation
Build your plate with a wafer at the base, the tuna tartare in the middle and another wafer on top.
Sprinkle with pistachio powder.
Bon appetit!
