Grilled Yellow Fine Tuna served with crab polenta, ruccola salad, rosemary brucette with scallops and truffle fumet

Ingredients for Grilled Yellow Fine Tuna served with crab polenta, ruccola salad, rosemary brucette with scallops and truffle fumet

Instructions for Grilled Yellow Fine Tuna served with crab polenta, ruccola salad, rosemary brucette with scallops and truffle fumet

To prepare the Grilled Yellow Fine Tuna served with crab polenta, ruccola salad, rosemary brucette with scallops and truffle fumet recipe, please follow these instructions:

The tuna is cut into 8 equal pieces. Lime juice is lubricated with a little olive oil and spiced with meldon sea salt. Must then last for half an hour.

The polenta is boiled in the hens fund. When the polenta is finished, mix it with the crab meat and grease it in a thin layer of a parchment paper. Then put it under pressure until the polenta has settled. Piece 4 pcs. Polenta out with a 6 cm cylinder shape.

The bottoms are blanched and freed for skins and cores. Cut into small tern and mix with finely chopped garlic and picked thyme. The parmesan is roughly torn on a grater. On a baking sheet, put the parmesan in 4 pieces. These bake until they are golden and folded in waffle form.

Rosmaring trains are picked. Semi-dried tomatoes and scallops are put on the branch.

The fishing fund is reduced to 1 dl. Fill with the unsalted butter and season with truffle oil and lemon juice.

Appearance: The grill is grilled with the polenta and rosemary broth to form a barbeque pattern. In the bottom lay the grilled polenta. 1 piece. Tuna is placed on top, turn the rucola salad with chopped shallots, olive oil and balsamic vinegar. This is placed between the 2 pieces of tuna. The parmesan waffles are placed on the tuna together with the rosemary broth. Tomato concasse is nicely put on the plate together with the truffle dish.