Smoked Marlin Tartare with Balsamic

Smoked Marlin Tartare with Balsamic
chef

Leonardo Pellacani

Gluten-free

Gluten-free

Menù Ingredients Menù Ingredients

500 g. Marlin Affumicato (trancio) - Smoked Marlin (Piece) - 1B9

q.s. Aceto balsamico tradizionale di Modena D.O.P. -Traditional Balsamic Vinegar of Modena PDO - K5Z

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Other Ingredients

q.s. Pepe

60 g. Rocket Salad

2 Round Tomato

1 Lemon

q.s. Thyme

Serve 6 

Cut the marlin and the tomato into cubes. Compose the dish by placing the rocket centrally and adding the smoked marlin and tomato on top. Season with pepper, extra virgin olive oil and  few drops of DOP Balsamic vinegar of Modena . Garnish with a spring of thyme and fresh lemon 

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Discover the Menù products in this recipe:

Marlin Affumicato (trancio) - Smoked Marlin (Piece)
Gluten-free

Marlin Affumicato (trancio) - Smoked Marlin (Piece)

Carpaccio and fish based main courses
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
Aceto balsamico tradizionale di Modena D.O.P. -Traditional Balsamic Vinegar of Modena PDO
Naturally gluten-free

Aceto balsamico tradizionale di Modena D.O.P. -Traditional Balsamic Vinegar of Modena PDO

Vinegar

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