Ingredients for 2 people

  • 500 g fresh tuna, in two pieces
  • 8 caper fruits (the large kind, with stems)
  • Salt and pepper, to taste
  • 1 ripe avocado
  • Juice of one lime
  • 120 ml sunflower oil
  • Handful of salad leaves
  • De Nigris Thick & Intense Balsamic Vinegar of Modena
  • Chopped pistachios
  • Lemon slices

For the recipe

Tuna Steak with Avocado Mayonnaise, Caper Fruit and Balsamic Vinegar

Prepare the avocado mayonnaise: peel and de-stone the avocado, crush the pulp with a fork and place in a blender. Add the lime juice and oil and salt and pepper to taste, and blend together until you have a smooth cream. Cover, and refrigerate until ready to use.
Heat a non-stick frying pan. Rub the tuna steaks on both sides with salt and pepper, then fry for five minutes over a medium heat, covered, turning them halfway through cooking.
Slice the cooked tuna steaks and plate them with the salad leaves. Place 3 or 4 caper fruits, a few teaspoons of avocado mayonnaise, and slices of lemon on each plate.
Sprinkle the tuna with chopped pistachios, and finish with a drizzle of De Nigris Thick & Intense Balsamic Vinegar. Serve immediately.