TUNA TAGLIATA WITH FENNEL AND ORANGE SALAD AND PISTACHIOS

Ingredients for 4 people

600g fresh tuna
2 bulbs of fennel
1 orange
150g Demetra pistachio sauce
extra virgin olive oil, salt and pepper to taste
 

Method

Grill the tuna for a few minutes. Thinly slice the fennel and peel the orange, removing skin and pith. Mix the orange segments and the fennel with oil, salt and pepper and arrange on a plate; slice the tuna and place next to the salad. Garnish the fish with the pistachio sauce and serve.

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