The name of this dish is Emotion, an original reinvention of tuna tartare, with the addition of strawberries. Bernardo Cigliano, the owner of the Innominato restaurant, is a veteran of creative cuisine. Indeed, the original vein of dishes, of territorial design and embellished with artistic flair, is reflected in the elegant room style and with accurate design choices. The flagship, the wine list with more than 600 labels, a true encyclopedia of wine told by Bernardo ready to advise the wine suitable for every dish and every occasion. The property offers a free shuttle service to the town of Ischia.
Ingredients
Tuna fillet, Himalayan salt, fine selection of pepper, oil. Peel of orange, lime, lemon, and strawberries.
Directions
Cook the tuna at low temperature, cut the tuna fillet, cubes of about 4/5 mm, put everything in a salad bowl and add oil, Himalayan salt and pepper. Season the tartare with orange juice, lemon and lime zest. Place a strawberry bottom in the cylinder and place the tuna as the second layer.
Dish reviewed in the Ischianews magazine issue of September 2017
