Tonno Scottato


28 ounces Tuna Loin (high grade Sashimi quality Tuna)

Salt & Pepper

2 tablespoons of Extra Virgin Olive Oil

1 1/2 String Beans

1/2 lb Stem Tomato

2 Medium Sized Fully Ripened Avocado

2 Oranges

1 Lemon

2 Limes

2 Tablespoons of Lemon Juice


Citrus Marinade: Peel oranges, lemons and limes. Slice into wedges. Save the juice of each.

Salad: Cut off the ends of the string beans, blanch for 6 minutes. Slice tomatoes into batons and mix with string beans. Use the juice from the citrus marinade and let sit.

Tuna: On a flat surface, sprinkle a pinch of salt and pepper. Roll Tuna until the loin is fully coated with the mixture. Bring a medium sized skillet to high heat, add 2 tablespoons of Extra Virgin Olive Oil, place Tuna and sear on each side for 3 minutes or until loin is a golden brown color. Slice into 7 oz medallions. Spread Tuna in a “fan-like” pattern, place the salad on top and use the citrus marinade. Peel and slice Avocado in a fan-like pattern, place on top of the salad. Garnish with parsley and serve.