←
Recipes
Black rice timbale with zucchini and tuna tartare
Revisited 🍲 Single Dish 🫒 Mediterranean 🐟 Pescatarian
Ingredients
Servings: 2 servings
- Black rice (160 g, Venere)
- Fresh tuna fillet (300 g, sashimi-grade, previously blast-frozen)
- Zucchini (2)
- Avocado (1, ripe)
- Extra virgin olive oil (60 ml)
- Chives (finely chopped, about 1 tablespoon)
- Fine salt (about 1 teaspoon)
- Pepper (freshly ground, about ½ teaspoon)
Steps
- Prepare the tuna tartare: with a very sharp knife, cut the tuna first into slices, then into strips, and finally into very small cubes. Transfer to a cold bowl (ideally set over ice). Dress with olive oil, salt, and the finely chopped chives, then add the black pepper sparingly. Mix gently, cover with plastic wrap, and refrigerate for 15–20 minutes.
- Cook the black rice: bring a large pot of salted water to a boil, add the rice, and cook for 40–50 minutes until al dente. Drain, rinse under cold water to stop the cooking, and dress with a drizzle of olive oil. Let it cool completely.
- Grill the zucchini: cut the zucchini into small cubes (about 1 cm). Heat a non-stick or grill pan with a drizzle of olive oil and cook the zucchini over medium-high heat for 5–7 minutes until golden but still firm. Season lightly with salt and set aside to cool.
- Prepare the avocado: cut the avocado into medium dice and season with a drizzle of olive oil and a pinch of salt. Do not use lemon, to keep the dish reflux-friendly.
- Assemble the timbale: place an 8–10 cm ring mold on each plate. Make a first layer of black rice, pressing lightly with a spoon. Add a layer of the zucchini and avocado mixed together. Finish with a generous layer of tuna tartare, pressing gently. Carefully remove the ring and serve immediately.