A little recipe for the weekend. The secret behind this recipe is to use a good Chianti. Use the same wine in the food as you are going to drink to the food.
The italian name of this recipe is Filetto di Tonno Rossini.
Ingredients (serve 4):
- 4 fillets of red tuna (800 g total)
- 4 scallops of foie gras (100 g total)
- 1 large fresh onion
- Three tablespoons of extra virgin olive oil
- Salt, freshly ground white pepper, two tablespoons of sesame seeds
Lightly wash the tuna fillets keeping them the width of approx. 2 cm. Scallop the fois gras into four thin slices. Heat the extra virgin olive oil in a pan and sauté the onion sliced into julienne strips.
Discard onion. Toss the fillets in the pan leaving the inside raw. Add salt and pepper and roll in the sesame seeds. Place a scallop of foie gras on every fillets and brown in the oven.
Serve with a Chianti Classico Superiore.