Tuna Steak with Tuscan Lentils and Gran Cru Monti Iblei

COOK TIME: 20 mins
Tomato sauce
  • 2,5 kg pilati (fresh tomato juice)
  • 10 g basil leaves
  • 10 g garlic, peeled
  • 100 g olive oil
  • 10 g salt
  • 5 g ground black pepper
  • 10 g sugar
  • 150 g butter
  • 100 g onions, peeled
  • 250 ml water
1 Chop onions and garlic arbitrarily, and fry in olive oil.
2 Add pilati and cook for about 60 minutes.
3 Add the butter, basil and season to taste. Blend the sauce in a food processor until smooth.
Tuscan Lentils
    Nett weight on 2,05 kg
  • 60 g onions, peeled
  • 60 g carrots, peeled
  • 100 g celery
  • 100 g pancetta
  • 100 g olive oil
  • 3 g rosemary
  • 450 g lentils
  • 500 g tomato sauce (recipe above)
  • 2 L water
1 Chop vegetables and pancetta into cubes. Heat the heat olive oil in a medium sized saucepan, add the chopped vegetables and fry until they begin to soften.
2 Add the lentils, tomato sauce and 2 liters of water. Bring the lentils to a boil and cook until soft.
3 In a blender or food processor, blend ¼ of the lentil mixture until smooth. Pour the puree back to into pot with the rest of lentils, season to taste and keep warm.
Tuna Steak
  • 640 g fresh tuna steak
  • 1,12 kg lentils (recipe above)
  • 8 g peeled Chili-pepper
  • 4 g rosemary
  • 8 g garlic
  • 80 ml olive oil
1 Slice Chili peppers lengthwise and fry in oil with rosemary and garlic.
2 Reheat the lentils.
3 Fry tuna to "medium".
4 Place the lentils on a plate, sliced tuna on top. Decorate with chili, rosemary and garlic.
5 Drizzle with Filippo Berio Gran Cru Monti Iblei Olive Oil.

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