For the tuna
Cut the tuna fillet in 4 and remove any fat.
Then, cut the apple in half: leave one half to marinade with lemon and the other with the espresso for 10 hours.
Finely chop the mint and parsley, cut the avocado into slices and season it with salt and lemon juice.
Take the coffee-marinated apple and the one marinated in lemon and cut them into thin slices.
For the sauce
Blend together the orange, lemon, sugar and cinnamon and then add the coffee.
For the mousse
Clean the avocado, blend the pulp with extra virgin olive oil, chilli, and lime juice and add the coffee.
Filter the mixture with a fine mesh sieve and add the cream.
Keep the mixture in the fridge before putting it inside the container.
For the garnish
Let the apple marinate with the lemon, sprinkle with sugar and dry in the oven at 90°C for two hours, turning every 30 minutes.
Arrange the slices of apple, avocado and salmon on the plate, add the mousse and complete the dish by dressing the tuna with the sauce.
Special thanks to Christian Graziani, former student of the IFSE Culinary Institute – School of Haute Cuisine and Patisserie.
The ideal coffee for this recipe
Passionale
The espresso of the ancient Italian tradition, suitable for drinks with milk
From Brazilian, Asian and Central and South American Arabica, an intense and harmoniously flavoured espresso that cannot help but boast of its slightly caramelised flavour and hints of chocolate. Full passion.
Suggestions for this evening's meal: let these recipes inspire you!
10H
