• 60g tuna
• ½ avocado
• Extra virgin olive oil
• 1 lime zest and juice
• 20g Balsamico di Modena (12 years aged)
• 22k gold flakes
1. Clean the avocado and cut in 2x2cm cubes. Marinate in extra virgin olive oil, lime zest and juice.
2. Cut the tuna in cubes. Prepare a citronette (lemon, lime, extra virgin olive oil, Maldon salt and pepper). Marinate the tuna in the citronette. Sear the two sides of the tuna in olive oil.
3. Assemble in a plate, avocado on top of tuna, 2 drops of aged Balsamico on each piece, 22K gold flakes and a drizzle of extra virgin olive oil.