Seared tuna on crispy vegetables


Ingredients for 4 people
400 gr. red tuna fillet
1 clove of garlic
2 carrots
1/2 fennel
1 stick of celery
1 courgette
1/2 lemon
4 tablespoons extra virgin olive oil
1 thyme branch
Salt and pepper


Cut in halves the tuna and season the slices with salt, pepper and chopped thyme.
Peel the carrots and cut them into julienne strips; cut the celery, the green part of the courgette and the fennel into julienne strips also. Leave them in a bowl with water and ice to keep them crispy.
Heat in a non-stick frying pan 3 tablespoons of oil and garlic, sear the tuna 2 minutes for each side so that it remains rose in the middle, and then slice.
Drain the vegetables and dry them, then dress them with an emulsion of salt, pepper, oil and a bit of lemon juice. Put the vegetables in the plates and put onto them the tuna, dressed with its cooking sauce.