In the heart of the Sassi di Roccamalatina Park was born, from the passion for good things, a traditional balsamic vinegar rich in the flavours and scents of our hills
  via Massimo D'Azeglio 763 Roccamalatina (MO)
tel.  333-7711395
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Fresh red tuna fish of about 150 g each and 2 cm high - 4 slices
Balsamic vinegar
Extra virgin olive oil (EVO)
Sea salt
black pepper
Preparation 1
With extra virgin olive oil, salt and freshly ground pepper, prepare a marinade.
Sprinkle the tuna fillets and leave them to rest for about half an hour at room temperature.
After this time, drain them and place them on a grill or on a very hot cast iron plate.
Cook for 3 minutes on each side, taking care to leave the "blood" tuna inside; if it was cooked completely, in fact, it would be dry and stringy.
After having divided each single fillet into two parts, season with the remaining extra virgin olive oil and balsamic vinegar of Modena emulsified together.
Ideal side dish is a salad of bean sprouts and new salads seasoned with extra virgin olive oil, salt and fresh raspberries, all blended together to obtain a fruity vinaigrette.
Acetaia Campioni
via Massimo D'Azeglio 763
Roccamalatina (MO)
tel.  333-7711395
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