Yellow cherry tomatoes and sprouts for garnish | to taste
Black pepper to taste | to taste
Recipe
Tuna:
Cut the tuna into strips about half a centimeter thick. Assemble the tuna on the plate and season with lemon boy, a drizzle of olive oil and finish with fleur de sel and burrata cream as in the photo.
Sauce:
Mix glucose with red wine and reduce over low heat until nape consistency. Remove from heat and let cool.
Decoration:
Garnish with the sauce and also with the cherry tomatoes.
Good appetite ❤️