Red tuna with Pedro Ximénez Wine and Sea Lettuce Seaweed
Ingredients
Red tuna
400ml Pedro Ximénez wine or another sweet wine
8g Sea Lettuce
Nuts
Chives
Piquillo peppers
Mushrooms
400ml Pedro Ximénez wine or another sweet wine
8g Sea Lettuce
Nuts
Chives
Piquillo peppers
Mushrooms
Cooking Instructions
Boil down the Pedro Ximénez wine with the Sea Lettuce.
Sear the tuna and the mushrooms on a very hot pan, grill pan or griddle.
Cook the nuts in a wide frying pan with some sugar and a little water. Stir continuously and cook until caramel is formed and the nuts are covered in it.
Chop very finely and sauté the peppers.
Plate the dish with all the different ingredients and serve hot.
Sear the tuna and the mushrooms on a very hot pan, grill pan or griddle.
Cook the nuts in a wide frying pan with some sugar and a little water. Stir continuously and cook until caramel is formed and the nuts are covered in it.
Chop very finely and sauté the peppers.
Plate the dish with all the different ingredients and serve hot.
Products used in this recipe
