• Ahi fresh Tuna 200 gr

• Radicchio 80 gr

• Onion red 10 gr

• Salt 

• Pepper 

• EV Olive oil drizzle 

• Balsamic Vinegar of Modena PGI pearls  3gr

• Sesame Crackers 1 each

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PROCEDURE: 

 

• Slice really thin ahi fresh Tuna and lay it down on a long plate.

• Sprinkle with sea salt and pepper..

• Meanwhile grill 1 quart of Radicchio Treviso w salt and pepper 

• Marinate sliced red Tropea onion in a solution of water and balsamic vinegar of Modena

• Now julienne the Radicchio and mix with the onion and some Evo and lay it on top the sliced Tuna 

• With a spoon drizzle some Balsamic Vinegar of Modena PGI  pearl on top and use reduction of Balsamic Vinegar of Modena PGI to finish the plate 

• Serve with a sesame Crackers