Sauteed Crust Breaded Tuna Fish Medallions
- Tuna Steaks - 200 grams
- Kamut Breadcrumbs - 100 grams
- Tomatoes - 20 grams, fresh
- Taggiasche olives (ligurian) - 10 grams
- Basil - 10 grams
- Olive Oil - 15 grams
- Pepper - 1
- Puntarelle - 10 grams
- Pine Nuts - 2 grams
- Salt and pepper
Drizzle the tuna olive oil and dip them in breadcrumbs, ovenbake for about 8 min. at 200°.
For the sauce with blitz the pine nuts with basil, salt, pepper and olive oil in a blender until a sauce is created. Half and toss the tomatoes with some basil leaves in a hot pan, and finally chop and layer the puntarelle with fresh olives and salt and pepper.