Fresh tuna with balsamic vinegar 

Tuna with balsamic vinegar is a quick and delicious main course, a great way to cook fresh tuna with that extra touch that makes it special. In general, I am of the opinion that the less good fish is "manipulated" the better, and this recipe is no exception; In fact, there are only three ingredients: a nice slice of fresh tuna, a little balsamic vinegar and, if you like, a handful of sesame seeds (it is also good without, but sesame gives a touch of crunchiness to the dish). For the success of the recipe, it is essential to pay attention to the cooking: in fact, the fish must be just seared, and the inside must remain rare, otherwise there is a risk that it will become stringy. Serve the tuna with balsamic vinegar accompanied by simple boiled or steamed potatoes sprinkled with parsley, for a light and refined dinner.

Ingredients 

4 slices of fresh tuna

3 tablespoons of balsamic vinegar 

A pinch of salt

1 drizzle of extra virgin olive oil

Optional: 4 tablespoons toasted sesame seeds

Preparation

To prepare tuna with balsamic vinegar, have your fishmonger cut tuna steaks 2-3 centimeters high, almost as if they were steaks (abroad, in fact, they call this dish tuna steak). Rinse them quickly under running water and dry them. If you want, coarsely coarse them with sesame seeds on both sides (I made one with and one without :)). Put a grill or a non-stick pan just greased with extra virgin olive oil on the stove and heat it well. Then place the tuna steaks on top and cook them for 1-2 minutes, then turn them over and cook them for another minute. Turn off the heat, add salt and sprinkle with balsamic vinegar (if it is very thick, dilute it with one or two tablespoons of water. Let it thicken for a few seconds and serve the tuna steak with balsamic vinegar immediately.