sweet Tarocco blood oranges
red Tropea onion, cut into julienne strips
ORGANIC EXTRA VIRGIN OLIVE OILFind out more
4 tablespoons (40G) /
almonds cut into strips
to taste /
Salt and pepper
Chop the tuna fillets fairly coarsely. Transfer to a bowl and season with a pinch of salt, a dash of pepper and two tablespoons of oil; set aside for a few minutes in the refrigerator.
In the meantime, peel the oranges then cut into ½ inch slices, transfer to a bowl and season with oil, a pinch of salt and a dash of pepper. Add the Tropea onion and black olives, mix thoroughly. Set aside for 10 minutes in the refrigerator to distribute the flavors.
Roast the almonds in a non-stick pan over medium heat for a couple of minutes, stirring occasionally, so they turn golden brown on both sides.
Remove the tuna from the refrigerator and use two spoons to form it into an oblong egg shape. Plate the salad by alternating the slices of orange with the tuna. Garnish the dish with a spoonful of the marinade left in the bowl used for the oranges, the olives, onions and a handful of roasted almonds.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.