Ingredients

600 g tuna (undercut

100 g seeds of poppy

100 g seeds of sesame

100 g fresh ginger

250 g mixed salad

200 g of soy buds

100 g olive oil

salt and pepper

 

Preparation

Cut the tuna (undercut) in little sticks, salt and pass in the oil and the half of little sticks in the seeds of poppy and in the other half  in the seeds of sesame. Pass quickly the borders on the grill for a few minutes. Prepare the dish with the soy buds flavoured with the mixed salad flavour and the sauce of ginger in a little container. In the middle of the dish put the tuna-undercut- cut and flavour with the extra-virgin oil.

 

Wine suggested:

Cellar “Conti Sertoli Salis” 

Torre of Sirena Barrique 

Terrazze Retiche of  Sondrio IGT 2007