Traditional Japanese cuisine combined with the flavours of seasonal products from the Veneto region. Together they create a special, rich and original dish, which is also ideal for Christmas lunches and dinners. 

The idea comes from our Chef Massimo who, as always, draws on his many years of experience to express his creativity and create unique delights that have never been tried before.

TOASTED SESAME TUNA TATAKI, MARINATED LATE HARVEST RADICCHIO AND THYME-FLAVOURED CREAMED PUMPKIN

Ingredients:

• 400 g tuna
• 100 g toasted sesame seeds
• one tablespoon mustard

For the creamed pumpkin:

• 100 g leek
• 1 kg pumpkin
• 1 sprig of thyme
• Vegetable broth

For the marinated radicchio:

• 500 g late radicchio
• 1,300 g water
• 700 g vinegar
• 30 g salt
• 30 g sugar 
• 100 g olive oil

How to prepare:

Peel the pumpkin and cut it into large pieces.

In a pan, brown the leek with a drop of olive oil, drizzle with the stock and stew for half an hour. Afterwards, blend until smooth and frothy.

Meanwhile, cut the radicchio into wedges and cook in a mixture of water, vinegar, salt, oil and sugar for 2-3 minutes. Drain and leave to cool covered in oil.

Cut the tuna into a cube, brush it lightly with mustard and coat it with sesame seeds. Cook in a very hot pan, 3 minutes per side. 

Cut the tuna and serve still warm, accompanied by the marinated radicchio, the creamed pumpkin and a few sprigs of thyme.

To taste this dish and book your next stay at Hotel Tritone, you can write to us here or call (+39) 049 8668099