Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil

Method

• 1

  Place the rice in a glass container, add the peeled onion and dab the onion with the cloves. Cover with some hot vegetable broth and cook it in the oven at maximum power for about 12 minutes.

• 2

  When cooked, spread the rice out on a plate and leave to cool.

• 3

  Cut the courgettes, carrots and bell peppers into small cubes and cook them in the oven for 3 minutes with a little Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil, salt and pepper.

• 4

  Blend the basil with Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil, salt and pepper.

• 5

  Peel the fruit and blend it in the mixer.

• 6

  Cut the tuna into small cubes and dress it with the chopped wild fennel, salt, pepper and the Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil.

Food plating

Add the diced vegetables to the rice, arrange it on the serving plates, then add the tuna, the peeled broad beans and complete with the fruit and basil sauce.