Tuna Belly with Sturgeon Caviar

Tuna Belly with Sturgeon Caviar

by Heart-cooking kitchen

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Today, this tuna belly with sturgeon caviar combines two top-quality ingredients to create another superb cuisine.
The tuna belly from Sicily is slightly fried, the surface is golden and tender, but the inside still keeps its freshness and fineness.
The rich sturgeon caviar melts one by one in the fresh breath of the tuna. The fresh and salty juice is mixed with the tender tuna meat, which brings out the taste of the ocean.
Slowly chewing into your stomach, you can detonate the deepest carnival from body to soul. "

Ingredients

Tuna Belly with Sturgeon Caviar

1. Chop small tomatoes, add water, a little red wine and a little salt, and simmer for 15 minutes.

Tuna Belly with Sturgeon Caviar recipe

2. Use a blender to slightly stir the cooked tomatoes, add a little olive oil, and continue to stir to form a sauce, filtering out excess impurities.

Tuna Belly with Sturgeon Caviar recipe

3. Cut the tuna into small pieces and coat with fennel powder.

Tuna Belly with Sturgeon Caviar recipe

4. Add oil to the pan, and lightly fry the tuna pieces coated with fennel powder until the surface is golden.

Tuna Belly with Sturgeon Caviar recipe

5. Use tomato sauce as the base, put a spoonful of sturgeon caviar on the tuna cubes, garnish with fresh vegetables, and finish~

Tuna Belly with Sturgeon Caviar recipe

Tips:

1. When frying the tuna belly, you can take it out when the surface is golden yellow. It is not suitable for frying too old.
2. When judging the quality of caviar, a good caviar should be intact and elastic particles in the mouth, not a slimy taste.

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