Lemon scented tuna with julienne cut carrots
Tempo di preparazione
Tempo di cottura
Place the tuna slices in a pan and season them with extravirgin olive oil, salt, pepper and the filtered juice of a half lemon. Wash the other lemon and slice it thinly. Lay the lemon slices and the Insal’Arte julienne cut carrots over the slices of tuna. Add wine and cover the pan with aluminum foil. Bake in a preheated oven at 180°C for about 20 minuets, remove the pan and take the tuna slices covered with lemon and carrots with a perforated spoon. Arrange them on the indivual plate and decorate with Insal’Arte green baby salad. If necessary, reduce the cooking base over high heat for a few minutes and sprinkle the tuna with it. Add some chooped parsley and season with pepper to taste.