Tricolour Rice Stack with Tuna Tartare
A three-band rice stack with white Arborio, black wholegrain Il Moro and red wholegrain Il Cardinale from Acqua e Sole, topped with a tartare of Mediterranean red tuna (Thunnus thynnus FAO 37, blast-frozen and fit for raw consumption) cut by knife and dressed at the last moment with oil, lemon, chives and Maldon salt. Four bands of colour stacked, a contrast of the warm rice stack and the cold tartare at the first bite. The summer version of the three-variety showpiece dish from our kitchen at Lumellogno.
- Time: 80 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Arborio Acqua e Sole Rice
- Black Wholegrain Il Moro Acqua e Sole Rice
- Red Wholegrain Il Cardinale Acqua e Sole Rice
- central fillet of Mediterranean red tuna FAO 37, blast-frozen and fit for raw co
- tablespoons extra virgin olive oil for the rices
- tablespoons light, fruity extra virgin olive oil for the tartare
- tablespoons juice of untreated lemon
- Grated zest of a quarter of an untreated lemon
- tablespoon finely chopped fresh chives
- teaspoon fresh thyme leaves
- untreated lemon
- Maldon salt per portion
- Microgreens for the finish
- Coarse salt for cooking the rices
- Fine salt, freshly ground black pepper