Materials:
500 grams of fresh red tuna fillet.
5 units of artichoke coasters.
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1 piece fresh pineapple.
2 pieces red pepper
2 pcs orange pepper
1 green pepper
200 grams of sun-dried tomatoes
300 grams spinach leaves
1/4 cup olive oil
A teaspoon of salt
A pinch of white pepper
Ingredients for the sauce
A glass of orange juice
A spoonful of sugar
A tablespoon of balsamic vinegar
Soybean spoon
4 cloves of garlic, chopped
A spoonful of honey
0.5 cup chopped pistachios
A teaspoon of salt
A pinch of black pepper
Preparation method:
1. Cut the tuna fillet into a 10 cm long roll with a diameter of 5 cm.
2. Brush the tuna with olive oil and season with salt and pepper.
3. Sear the tuna in a pan with a little oil, all around (leave the center of the tuna red and not burnt).
4. Chill for about an hour in the refrigerator and cut into 1 cm thick rings.
5. Cut the artichoke leaves (leave a few leaves and the bottom), cut the artichoke into quarters and cook it.
6. Peel the pineapple, cut it into triangles, and sear it (preferably in a griddle pan).
7. Cut the peppers into strips.
8. Soak the dried tomatoes in boiling water for about 5 minutes and, after softening, cut them into strips.
9. Mix all the sauce ingredients.
10. Sauté all the vegetables with the pineapple in olive oil and add the sauce to the vegetables.
11. Arrange the plate – place the salad in the center of the plate, place the artichoke bases on it, and top it with the tuna.
