Simple and spring recipe that enhances the taste of tuna with the savory, and slightly floral at the same time, typical notes of San Gimignano wine that go well with fish. A bitter and intriguing touch that adds to the harshness of the orange for a truly different dish.

Prep Time10 mins

 200 g fresh tuna
 vernaccia wine from San Gimignano
 orange juice
 oil
 salt
 pepper

1

Put the tuna in the freezer for at least 1 day to be able to consume it raw in peace.
the following day, thaw it out and marinate it for at least 20 minutes with Vernaccia di San Gimignano, the grated orange zest, a little salt and pepper.

2

Separately prepare with the immersion mixer an emulsion with Vernaccia, oil, salt, pepper and a few drops of squeezed orange. Then add some grated zest and add the tuna emulsion.
Put the seasoned tuna in a pasta dish and serve adding another bit of emulsion on top of the seasoning.

Ingredients

 200 g fresh tuna
 vernaccia wine from San Gimignano
 orange juice
 oil
 salt
 pepper

Directions

1

Put the tuna in the freezer for at least 1 day to be able to consume it raw in peace.
the following day, thaw it out and marinate it for at least 20 minutes with Vernaccia di San Gimignano, the grated orange zest, a little salt and pepper.

2

Separately prepare with the immersion mixer an emulsion with Vernaccia, oil, salt, pepper and a few drops of squeezed orange. Then add some grated zest and add the tuna emulsion.
Put the seasoned tuna in a pasta dish and serve adding another bit of emulsion on top of the seasoning.

Tuna tartare with emulsion of Vernaccia di San Gimignano and orange
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