TUNA TAGLIATA WITH FENNEL AND ORANGE SALAD AND PISTACHIOS

Ingredients for 4 people
  1. 600g fresh tuna
  2. 2 bulbs of fennel
  3. 1 orange
  4. 150g Demetra pistachio sauce
  5. 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.

Products in this recipe