Fresh tuna steaks with tomato, balsamic vinegar, pink pepper and wild fennel | Pomi Italia
In a non-stick pan heat up the clove of garlic, a few basil leaves and pink pepper with a drizzle of extra-virgin olive oil. Remove the garlic clove…
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Cooking tools:
- Nonstick skillet
- Stove
- Spatula
- Pastry brush
- Serving bowl
Ingredients
- Basil to taste
- Extra-virgin olive oil to taste
- Garlic 1 clove
- Pink pepper to taste
- Reduced balsamic vinegar to taste
- Tuna 4 steaks approx. 200 gr each
- Wild fennel to taste
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