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Arsenio in the Kitchen: Seared Tuna Spring Salad

According to the World Wildlife Fund, if fish were cars, tuna would be a Ferrari. Tuna is an active and agile predator and a fast-swimming fish, hitting speeds of up to 47mph. From a nutritional point of view, tuna is an excellent source of vitamin B12 and B6 and has high levels of omega-3 fatty acids, wonderful for heart and eye health. It is high in protein but low in calories and packed with other minerals and nutrients such as niacin and potassium. For all these reasons tuna steaks are a popular dish nowadays but the fish has been highly prized since ancient times. The Phoenicians used to salt and smoke it, while in the Middle Ages tuna was pickled then cut up, roasted or fried in olive oil, salted and strongly spiced.

Tuna steaks are one of the easiest cuts of fish to cook as they require no preparation. Consider buying thicker steaks as they will cook more evenly. Seared on a high heat with the inside still rare, tuna is a great alternative to red meat and packed with flavor. It is the mainstay of this dish.

We invite you to celebrate the arrival of spring and all its shades of green with this gorgeous composition. The distinctive herbaceous punch of mint, sage and basil that characterizes ORA di Moraiolo will take the delicate flavors to the next level. Buon appetito!


  • Zucchini (if possible the pale green variety that have a thinner skin and are more tender)

  • Cucumbers

  • Fresh peas

  • Chive flowers

  • Home made guacamole

  • Tuna steak


  1. Cut zucchini with a mandoline slicer and plunge quickly into boiling salted water.⠀

  2. Cut cucumbers with a mandoline and roll both vegetables into tight coils.

  3. Sear the fresh tuna and slice into rounds.⠀

  4. Using a sac à poche decorate with guacamole, a few steamed fresh peas and chive flowers.Last but not least, drizzle with our ORA di Moraiolo Extra Virgin Olive Oil.

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