Chef Carmine Mazza from Il Poeta Vesuviano in Torre del Greco has tempted me again...This time with this tuna dish perfect for the season.
A fillet of tuna, 500 g
50 g of salt
50 g brown sugar
2 yellow peppers
100 g of capers
Extra virgin olive oil
Marinate the tuna with salt, sugar, and orange peel for 24 hours ...
Toast the sesame seeds in a pan until they become crunchy. Sear the tuna in a pan for 15 seconds on all 4 sides then let cool. Roll in the toasted sesame seeds and set aside.
Cut the peppers into julienne strips and season with olive oil, a little salt, capers, chopped fresh mint leaves, pine nuts and a pinch of curry
Emulsify the mint leaves with the extra virgin olive oil
Place the peppers in the center of the salad plateplace the slices of tuna on top. Drizzle on the olive oil/mint mixture. Garnish with fresh mint.