The refined cuisine of Chef D’Amico is characterized by his strong creative imagination, careful attention to the choice of ingredients and his ability to improve upon the best of the gourmet products. A tasty and easy to prepare dish, filled with aromas that  at once enhance the flavor and give a sour note to the sweet tuna coated with honey and cylinders of shrimp and beets: fall flavors of the sea.

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Preparation difficulty: average
Preparation time: 1 hour
Cooking time: a few minutes for the tuna, 7 minutes for the rolls, 4 hours for the shrimp scraps + 30 minutes to dry them in the oven.
Cost: 20 €

PROCEDURE

Portion tuna in order to obtain slices with a diameter of 3cm. Sear in a pan until cooked only on the outside, leaving the center almost raw. Brush the tops of the tuna slices with honey and sprinkle with chia seeds.

Blend the shrimp with the beet and form small rolls by using fairy paper (a paper that can be used for cooking up to temperatures of 160 ° without causing any damage to the food). Cook in a steam oven at 82 ° for 7 minutes. Cool immediately in ice water or in a scrubber.

After having shelled the shrimps, put the scraps (except the head) to dry in the oven at 80 ° for 4 hours. Then mix them and add butter and flour. Cook in the oven at 140 ° for 30 minutes. Once cooked crumble using hands.

Finally, add the ingredients to make the yogurt sauce.

PLATING

Use a dish with a 33cm diameter and use shoots and herbs for garnishing.

Chef Ciro D’Amico