Crunchy amaranth and tuna fillets with anise infused basil emulsion
Ingredients for 6 people
- 100 g La Veronese® Amaranth flour
- 6 fresh tuna fillets, which have undergone flash-freezing
- 2 tablespoons of turmeric powder
- 2 tablespoons of curry powder
- 1 little bunch of basil leaves
- 1 teaspoon of anise seeds
- 1 purple carrot
- Multi-coloured radicchietto leaves to taste
- Edible flowers to taste.
- EVOO to taste
- Purple salt to taste
- Black pepper
Wash, clean, and dry well the basil leaves. With a liquidizer, prepare a sauce blending the basil, the EVOO, the anise seeds and a very small amount of salt and pepper. Your sauce should be smooth and creamy. Clean and peel the purple carrot and, with a potato peeler, slice thinly (try to obtain as many strips of the same length as possible).
Cut the tuna fillets to the desired serving size. Mix the curry and turmeric to the amaranth flour and roll the tuna fillets in it, making sure to roll it on all sides.
In a non-stick frying pan, add a drizzle of EVOO, and quickly sear the tuna pieces on both sides, on high heat, for about 1 minute. Drain excess oil over kitchen paper. Salt and pepper to taste. Serve the tuna on a bed of radicchietto leaves, drizzled with the basil emulsion, and decorated with some carrot slices. Complete the presentation with edible flowers, curry, turmeric, and the purple salt.
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The natural absence of gluten and the high fibre contents make amaranthus easy to digest and suitable for coeliac patients and […]Continue