Servings:
4
INGREDIENTS
- - 4 artichokes
- - 400 g of tuna, fresh
- - 20 black olives
- - 2 oranges
- - 1 lemon
- - 1 clove of garlic
- - 1 tablespoon of parsley
- - 1 teaspoon of chopped rosemary
- - Extra virgin olive oil
- - Sea salt
- - pepper
INSTRUCTIONS
- Chop the garlic with the parsley and then mix them with the lemon juice.
- Thinly slice the trimmed artichokes and toss immediately with the lemon sauce and a little salt. Cover them and leave to marinate for an hour.
- Season the tuna in a bowl with the chopped rosemary, a little olive oil and pepper, cover and leave to marinate for the same time of artichokes, turning regularly.
- Cut into julienne the zest of half an orange; to live the remaining oranges peeled and cut into half-slices.
- Blanch the tuna with the marinade in a pan over high heat for 5 minutes, turn often and add salt at the end. Slice it and distribute it in the dishes, arrange the artichokes on it, garnished with olives, slices and orange zest
