Tuna Steak with Avocado Mayonnaise, Caper Fruit and Balsamic Vinegar - De Nigris 1889
Roasting carrots enhance their natural sweetness, and a bit of De Nigris Balsamic Glazé brings the right amount of tartness to this easy dish.
Ingredients
- 500 g fresh tuna, in two pieces
- 8 caper fruits (the large kind, with stems)
- Salt and pepper, to taste
- 1 ripe avocado
- Juice of one lime
- 120 ml sunflower oil
- Handful of salad leaves
- De Nigris Thick & Intense Balsamic Vinegar of Modena
- Chopped pistachios
- Lemon slices
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