Ravioli with burrata and lemon zest accompanied by raw tuna and citrus: a meeting of freshness that surprises with every taste. A lively and refined dish, impossible not to try.
Burrata and Sicilian lemon zest Medaglioni with tuna carpaccio and citrus sauce
30 minutes
average
2 people
Ingredients
Burrata and Lemon Zest Medaglioni
1 pack (200g)
raw tuna
200g
lemon
1/2
orange
1/2
fresh ginger
1 piece
extra virgin olive oil
40ml
potato starch
1/2
sprouts
to taste
sesame seeds
to taste
salt
to taste
pink pepper
to taste
Lemon Mia Kombucha
1 can
fresh mint leaves
to taste
ice
to taste
preparation
1
For the citrus sauce: squeeze the juice of half a lemon and half an orange, add a grating of fresh ginger and stir with a whisk while adding the oil in a thin stream, until the liquids are emulsified. Melt half a teaspoon of potato starch until it is homogeneous. Transfer everything into a skillet, adding salt and pink pepper. Heat over low heat, stirring continuously until the sauce thickens slightly.
2
In the meantime, add 200ml of water in a pan with a drizzle of oil and a pinch of salt. Add the package of burrata and Sicilian lemon zest Ravioli and cook over medium-low heat until the water evaporates, creating a dense cream.
3
While the ravioli are being cooked, remove the chopped piece of tuna from the freezer and make very thin slices, slightly thicker than a ravioli. For a perfect dish, make sure you have a slice of tuna carpaccio for each ravioli.
4
Serve alternating one slice of tuna carpaccio and one ravioli, complete with an abundant drizzling of citrus sauce and a few fresh spinach leaves or sprouts to taste.
5
A suggested side drink? Mia Kombucha Lemon Kombucha! Served with a few ice cubes and a mint leaf, this sparkling tea-based non-alcoholic drink contains organic acids, antioxidants and vitamins and is perfect for aiding digestion and the equilibrium of the intestines.
LET YOURSELF BE INSPIRED
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