Fresh tuna fillet with dried tomato pesto & potato chips with rosemary and smoked paprika

Opinion of the chef

Light, genuine and highly sought after second course. Fresh tuna is pan-seared, grilled or baked and topped with a simple dried tomato pesto. The pesto can be obtained by cutting the previously rehydrated dried tomatoes with a knife and combined with extra virgin olive oil. If you want you can add capers or anchovies to these but you have to be careful not to get too salty.

Nutritionist's advice

The dish is a reinterpretation of the traditional and super-caloric English “fish & chips”. Genuine cooking requires simple and not very elaborate cooking which consequently excludes frying. Tuna is one of the richest protein sources in proteins with the same calorie content. It is also very rich in omega 3, precious polyunsaturated fats useful for athletes. The potato is baked in the oven and seasoned with rosemary and smoked paprika, simple tricks that enhance the taste without adding calories or the need to fry it.