SERVES: 1
COOKING TIME: 20 minutes
Ingredients
1 tuna steak (weighing about 200g)
500 ml FONTANA Formiello Balsamic Vinegar of Modena PGI
1 tablespoon COPPOLA Extra Virgin Olive Oil
Sea salt, to season
Black pepper, to season
Strawberries, to garnish
Fresh spinach leaves, to garnish
Method
• Start by caramelising balsamic vinegar: simply reduce a 500 ml bottle of balsamic vinegar down to about 150 ml (2/3 cup) over high heat (approx. 15 minutes).
• In a bowl, mix olive oil, salt and pepper. Soak tuna steak in mixture before grilling.
• Sear tuna steak on high heat for just 2 minutes on each side.
• Transfer steak onto a plate and brush it with caramelised balsamic vinegar. Season generously with pepper.
• Serve with a salad of strawberries and fresh spinach leaves.
Tips:
• You can keep the caramelised balsamic vinegar reduction for several weeks in the pantry. Try it as an accompaniment for grilled salmon, or lightly drizzled on grilled vegetables.
