The taste of the sea in the fall

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 themost sought after gourmet products. A tasty and easy to prepare dish, rich in aromas that enhance the flavor and give a sour note to the sweet tuna coated with honey and cylinders of shrimps and beets.

cricetta tonno

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


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

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

Finally, add the ingredients to make the yogurt sauce.


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

Chef Ciro D’Amico

The taste of the sea in the fall

Cucine d'Italia consiglia