WITH ACETO BALSAMICO DI MODENA
COOKING TIME: 20 min
1 tuna steak (weighing about 200g)
500 ml Fontana FORMIELLO Balsamic Vinegar of Modena PGI
1 tablespoon olive oil
Salt and pepper, to taste
Strawberries, to garnish
Fresh spinach leaves, to garnish
Start by caramelising balsamic vinegar: simply reduce a 500 ml bottle of balsamic vinegar down to about 150 ml (2/3 cup) over high heat (approx. 15 minutes).
In a bowl, mix olive oil, salt and pepper. Soak tuna steak in mixture before grilling.
Sear tuna steak on high heat for just 2 minutes on each side.
Transfer steak onto a plate and brush it with caramelised balsamic vinegar. Season generously with pepper.
Serve with a salad of strawberries and fresh spinach leaves.
You can keep the caramelised balsamic vinegar reduction for several weeks in the pantry. Try it as
an accompaniment for grilled salmon, or lightly drizzled on grilled vegetables.