Marinated tuna

We don't suggest any doses because they depend on the way you want to serve it.

Tasty version

Tuna steaks must be cut thick. Remove skin and bones from them and mince roughly with a knife. Put minced tuna in a bowl and cover with lemon juice. Season to taste with salt and let tuna marinate in a cool place for a couple of hours, covered. Then drain the excess of lemon and dress with abundant extra virgin olive oil and chives. The dish is ready.
It's a good main course accompanied with a potato salad or a green salad with dried or fresh fruit. You can read some suggestions in the specific section. But you can prepare it for a buffet or as an appetizer too.

Delicate version

Another way to marinate fresh tuna is using grapefruit juice. In this case we use very thin tuna steaks without skin and bones; we arrange them in a deep dish and cover with grapefruit juice, balm-mint leaves and olive oil. We season to taste with salt and let them marinate for about an hour in a cool place.
You can accompany this dish with a green salad or a citrus fruits one (you have to remove peel from oranges and grapefruits, cut them into slices crossways and dress with black olives, olive oil and salt)

What's the right wine ?

Our suggestion is: Collio Sauvignon (white wine from Italy)