Main Course (fish) – Acetaia di Giorgio

Ingredients

• a couple of leaves of raw fennel
• 1 hardboiled egg cut in quarters
• 10 string beans cooked for 10 min
• 1 tomato skin to make a rose (decoration)
• 60 g mayonnaise
• 1 teaspoon finely chopped chives
• 1 tablespoon chopped parsley
• 1 tablespoon chopped coriander
• 1 tablespoon tarragon
• 60 g oil
• 30 9 Modena’s Traditional Balsamic Vinegar
• 1 tablespoon chopped basil
• 2 tablespoons fine flour
• 6 tablespoons olive oil
• 1 onion
• lemon juice
• 3 coffee spoons Traditional Balsamic Vinegar
• 4 basil leaves
• parsley
• salt and freshly ground black pepper
• 600 grams fresh red tuna
• 2 fresh eggs
• 4 slices stale bread