Like a tuna, tomato, lettuce and mayonnaise snack

Luca Landi - Giancarlo Timballo

Tuna steak cooked in oil
1 3 cm thick tuna steak
new leccino/moraiolo extra virgin olive oil
salt and pepper

Mayonnaise ice-cream
413 g of mineral water
10 g of white vinegar
10 g of reduced white vinegar (obtained from 20 g vinegar, reduced by half with 5 peppercorns, lemon rind and orange rind)
150 g of new extra virgin olive oil
150 g of fresh egg yolks
130 g dextrose
80 g of skimmed milk powder
30 g of whey protein
6 g of salt
7 g of cream stabiliser
15 g of fresh lemon juice

Tomato cream
100 g of tomato cream
1 g of vegetable gelatine
extra virgin olive oil
salt, pepper, oil.
traditional balsamic vinegar of Modena and sugar

Lettuce salad

fresh lettuce heart
oil, salt and pepper

Oil pastry sheets
300 g of soft plain flour
120 g of water
5 g of salt
60 g of extra virgin olive oil
soft lard


Tuna steak cooked in oil
Salt and pepper the tuna steak about 20 minutes before cooking. Place it in a vacuum with lots of extra virgin olive oil and cook for about 20 minutes at 43 °C. Cool in water and ice.

Mayonnaise ice-cream
Mix all the dry ingredients weighed out and dissolve them in the water, adding the egg yolk and pasteurising everything at 83 °C. Cool and mature for 12 hours in the fridge. Set the natural vinegar, the vinegar reduction, the lemon juice and the oil to one side, adding them only when stirring the ice-cream.

Tomato cream
Peel the tomatoes and remove the seeds. Blend the flesh obtained, season to suit preference. Continue to blend, adding plenty of oil. Heat one part and dissolve the gelatine in the right proportion, according to the total weight of the cream. Pour the cold part into the hot part and place in the fridge to set.

Lettuce salad
Choosing only the tenderest part of the lettuce, cut it into very fine julienne strips, to dress when putting the snack together.

Oil pastry sheets
Mix together all the ingredients apart from the lard, to obtain a smooth and nicely compact dough. Leave to rest for a few hours. Roll out into 1 mm thick sheets. Stack them, brushing the softened lard between each one. Roll them with a rolling pin so that the sheets stick together properly. Cook in the oven with a weight until the pastry turns light brown.

Cover the pastry with a cm of mayonnaise ice-cream, spread with the lettuce julienne and top with the slices of tuna in oil. Splash lightly with the tomato cream.