- 1 jar 135 g. Of green mustard
- 1 tuna fillet (per serving size)
- Caper fruits
- 1 head of red radicchio
- Red onion
- 1 orange
- Brown sugar
- Poppy seeds
- White wine
- Oil / salt / pepper
Clean and wash the radicchio, dry it and chop it coarsely, peel the red onion and cut it into round slices. Take a non-stick pan, put a little oil, the chopped radicchio, the onion slices, half glass of white wine and cook over medium heat for about 15 minutes.
In a second pan put 1 glass of white wine, the orange cut into thin wedges (with the peel) and 2 tablespoons of brown sugar. Cook over high heat with the lid on for a few minutes. Remove the lid at the last minute of cooking, squeeze the orange wedges with a fork in order to extract all the juice, add the caper fruits and continue cooking for another minute.
Meanwhile sprinkle the tuna fillet with some olive oil and rub it with a glove of garlic on both sides. Pour the poppy seeds onto a plate. Roll the tuna into the seeds to coat. Heat a non-stick pan over high heat, lay the tuna and cook it on both sides for a few minutes (the middle should remain pink).
Put some spoonful of the orange sauce on the serving plate. Cut the tuna into slices and lay them on the orange sauce. Garnish with the caper fruits and few orange peels cut into strips. Place the red radicchio with the onions on the plate as accompaniment.
Open the jar of the green mustard and put some tablespoons on the top of the tuna slices.
