Ingredients
- 16 pieces cherry tomatoes
- 400 g fresh tuna fillet
- freshly ground black pepper
- 0.5 cups dry white wine
- salt
- a handful grated Parmesan cheese
- small daikon radish root
- 3 tablespoons of "extra virgin" olive oil
- 2 onions shallots
- 1 head lettuce
- a small bunch salad Arugula
- 1 tbsp grape vinegar
- 400 grams Penne
How to Make It
- Daikon to plane the thin, long shavings. Shallots cleaned and cut into small cubes. Tuna fillet roll in a mixture of salt and pepper. Heat in a frying pan 1 tbsp olive oil, fry the tuna on all sides on high heat until Golden brown and transfer to a plate (prepared fish in the center should not be deep fried). Add to the pan the shallots, add wine, cook until evaporated wine.
- Cook Penne in boiling salted water according to package instructions, drain in a colander and pour into the pan with the shallots, add the remaining olive oil, vinegar and halved cherry; mix well, season with salt and pepper, cool. In a bowl, mix the feathers and the torn leaves of lettuce and arugula. The cooled tuna into thin slices. On a plate put the salad around to put tuna fillet, sprinkle with Parmesan, garnish with sprig of fresh Basil and shavings of daikon.
