- 400 gr. of tuna belly
- 1 clove garlic
- 5 cm. grated ginger root
- 100 gr. cherries
- Red chicory
- Pink Peppercorns
- Mince the garlic and grate the ginger. Mix both into a paste with a little olive oil. Spread the mixture over the tuna belly allow to stand outside the fridge for half an hour.
- Pit the cherries and prepare a bed of salad leaves. Dress to taste.
- Sear the tuna belly in a hot frying pan for one minute on each side.
- Placed atop the salad and garnish with pink peppercorns, a few drops of olive oil and sea salt flakes.