- 8 rosemary sprigs
- 1 Pineapple
- 600g bluefin tuna
- 100g white sesame
- 100g sugar
- 4 oranges
- 1 bunch of mint
- 3 sheets of gelatin
- Peeled the sprigs of rosemary to make skewers and alternate pineapple cubes and cubes of tuna coated in sesame seeds. Fry in a pan with a drizzle of olive oil.
- Meanwhile, in a saucepan or skillet, boil the orange slices with sugar and a bit of cinnamon and rosemary leaves. Simmer for 10-12 minutes over a low heat and add the gelatin sheets previously hydrated. Let cool slightly and serve.
- Accompany with the skewers and some mint leaves.
- Be careful not to overcook the skewer: 2-3 minutes is enough for the tuna.