Appetizer

Ventresca di Tonno Affumicato, Melone Tostato e Olio di Peperoncino

Name: Ventresca di Tonno Affumicato, Melone Tostato e Olio di Peperoncino
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Ingredients: 120g smoked ventresca (tuna belly), thinly sliced; 200g cantaloupe, cut into 2-inch wedges; 200g honeydew, cut into 2-inch wedges; 1 tbsp honey; 60ml extra-virgin olive oil; 1 tsp red pepper flakes; 2 garlic cloves, thinly shaved; Zest of 1 lemon; 30g amaretti biscuits, crushed finely; Fleur de sel; Black pepper; Fresh mint leaves for garnish

Silken smoked tuna belly—the most luxurious cut—layered with caramelized, charred cantaloupe and honeydew, finished with a bright chili oil infused with red pepper flakes, crispy amaretti breadcrumbs, and a whisper of fleur de sel. An unexpected, sophisticated collage of sweet, smoky, spicy, and textural complexity.

416cal 3gprotein 41gcarbs 29gfat 20min prep 12min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Healthy Appetizer Recipes High-Protein Appetizer Recipes Gluten-Free Appetizer Recipes Meals Under 500 Calories Lemon Recipes