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Ep 7

Tonno e Radichio Fantasia

(Radicchio and Tuna Fantasy)

Serves; 4


2 med. radicchio heads, washed and cleaned

6 slices Smoked Salmon, cut in strips

4 pcs. of 40 gr or 1.5 oz. fresh tuna, sushi grade

1 egg white, beaten

5 Tbsp. sesame seed

3 Tbsp sweet butter

½ cup or 125 ml. EVOO

3 Tbsp. red wine vinegar

2 Tbsp. soy sauce *salt and pepper

1 Teaspoon mustard

4 crostini

Method for dressing:

1. In a bowl, combine the mustard, vinegar, 2 tablespoons of water and soy sauce. Using a whisk,

slowly incorporate the EVOO to obtain a creamy condiment. Adjust to personal taste with

salt and pepper and set aside.

2. Dip Tuna in egg white mix, then coat with the sesame seeds and place in a baking tray lined with parchment paper.

3. In a frying pan over medium high heat, add the butter. As the butter begins to fry, add half of the radicchio and sauté for 5 to 7 minutes, until it has wilted, add salt and pepper to taste.

Method for Antipasto:

4. In a bowl, add the rest of the radicchio and some of the dressing, mix well. At this point place the tuna in the oven and bake for 3-4 minutes.


5. Place the radicchio salad around each plate and leave the centre free. Place some smoked salmon strip on top of salad. Place the warm radicchio in the centre.

6. Top with crostino and tuna and dress with the remaining condiment. Serve immediately.

EVOO = Extra Virgin Olive Oil