Tuna belly with Modena PGI Balsamic Vinegar, daikon, orange emulsion | Luca Marchini | Chef Recipes
Tuna belly with Modena PGI Balsamic Vinegar, daikon, orange emulsion | Luca Marchini
Ingredients
- 4 portions of tuna belly, 100 g each
- Modena PGI Balsamic Vinegar
- Rosemary
- Extra virgin olive oil
- Daikon
- Mirin
- Apple cider vinegar
- 1 Pak Choi
- Vegetable broth
- 30 ml of milk
- A few drops of lemon
- 100 ml of sunflower oil
- Dried orange zest powder
- Salt to taste
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