Carpaccio of red tuna with vegetable and oil pesto and Olitalia - 100% Italian Oro extra virgin olive oil, scallop muscles and steamed squid with a tomato and salted-anchovy tartare

Recipe for: 4 people

Ingredients:

Method:

Carpaccio of red tuna:

1. Dice the mix of vegetables (celeriac, carrot, red pepper, green part of courgette).
2. Thinly slice the fresh tuna using a cutter or a very sharp knife.

Assembling the dish:
Place the slices of tuna on the plate, add the diced vegetables and before serving, dress with white wine vinegar, OLITALIA - 100% Italian Oro extra virgin olive oil and season with salt and pepper.

Scallops:

1. Season the scallops with salt and pepper.
2. Sear the scallops for roughly 30 seconds on each side in a pan with OLITALIA - 100% Italian Oro extra virgin olive oil, so that the inside remains raw.

Assembling the dish:
Thinly slice the scallops and serve them on a dish with the soncino salad then drizzle with drops of OLITALIA - Dense Balsamic Vinegar of Modena P.G.I.

Steamed Squid with tomato:

1. Peel the ripe vine tomatoes and prepare a concassé.
2. Clean and halve the squid lengthwise and steam or cook in water for two minutes.
3. Liquidize the anchovies with the OLITALIA - 100% Italian Oro extra virgin olive oil.

Assembling the dish:
Put the tomato concassé on the plates, lay the warm squid on top and serve with the anchovy oil. Garnish with the fresh basil leaves.