Ventresca of charcoaled red tuna
The tuna should be cooked as if it were earth meat, as we do for beef or young beef. Here, the bluefin tuna belly is dressed with a caramelized onion cream and a sauce of herbs. Even the sprig is made of sculpted herbs.
For such a delicacy, a Caraiba Luxury plate, designed by Sylvie Coquet, is the right match.
Ciccio Sultano
A practical mind
