Ingredients:
- Thick Slice of Red Tuna
- Black and White Sesame Seeds
- Mixed Salad
- Semi-dried Cherry Tomatoes
- Edible Flowers
- Caramel Soy Sauce
- Wasabi Sauce
- Sea Urchin Mayonnaise
A great modern classic, revisited for the summer menu of the Grand Hotel Majestic’s “La Beola” Restaurant, very popular with foreign tourists vacationing on the lake who wish to enjoy the best of Made in Italy – even at the table!
Start by rubbing the thick slice of tuna in a bowl with sesame seeds, black and white for aesthetics, and then briefly cook it in a pan where you already heated the oil. In order to keep it rare, we recommend cooking it for 30 seconds on each side. While you prepare the plate, let the tuna rest on a cloth. Dress the mixed salad with oil and salt, in this case iceberg lettuce and corn salad with small turnips is preferable. Let the flavour seep in and cut the tuna in three pieces, checking that it is still bloody inside. On the plate, place a semi-dried cherry tomato, a bouquet of mixed salad with a few petals of edible flowers, a tablespoon of sea urchin mayonnaise, a dollop of wasabi and a few drops of caramel soy sauce. The finishing touch is the tuna, which is added to the colourful and inviting dish.
It is one of the most requested entrees on the summer menu of the Grand Hotel Majestic’s “La Beola” Restaurant, and it’s easy to see why. High in protein yet light, it is flavourful and, as Asians claim, it doesn’t just satisfy the stomach but also the mouth, especially with the wasabi, the soy and above all the sea urchin mayonnaise. One bite and you immediately feel like you’re in Sicily, only to discover that the sound of the waves you hear are coming from Lake Maggiore…
