Ponti Soy Glaze with Balsamic Vinegar of Modena
350 gr tuna fillet
60 gr rocket salad
mixed seeds (e.g. quinoa, white/black sesame, poppy seed)
extra virgin olive oil
salt and pepper to taste
Remove the outer leaves of the leek and slice it as thin as possible. Slice both ends off oranges, remove the peel and white pith; cut it into small pieces. Place the sliced leek and rocket salad in a bowl, add the orange, season with oil, salt, a pinch of pepper and set aside. Put the seed mix in a dish and roll the tuna in it. On a hot griddle, brown the tuna lightly for 2 minutes on each side. Let the tuna cool for a few minutes in the freezer, then slice it so that you can see the red color in the center. Serve the tuna with the salad and add a few drops of Ponti Soy Glaze with Balsamic Vinegar of Modena.