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Tuna Salad


For the tuna
  • 12.7 oz tuna fillet
  • 1 sprig of mint
  • 1 sprig of parsley
  • 1 apple
  • 1 avocado salt to taste
  • 1 lemon
  • 2.7 oz espresso coffee
  • peanut oil to taste
For the sauce
  • 5.5 oz orange
  • 2.8 oz lemon
  • 2.7 oz espresso coffee
  • cinnamon to taste
  • sugar to taste
For the mousse
  • 4 avocados
  • 5.5 oz espresso
  • chili to taste
  • 1.3 oz lime
  • 7oz cream extra virgin olive oil to taste


For the tuna

Cut the tuna fillet in 4 and remove any fat.

Then, cut the apple in half: leave one half to marinade with lemon and the other with the espresso for 10 hours.


Insalata di tonno
Insalata di tonno
Insalata di tonno

Finely chop the mint and parsley, cut the avocado into slices and season it with salt and lemon juice.

Take the coffee-marinated apple and the one marinated in lemon and cut them into thin slices.

For the sauce

Blend together the orange, lemon, sugar and cinnamon and then add the coffee.


For the mousse

Clean the avocado, blend the pulp with extra virgin olive oil, chili, and lime juice and add the coffee.

Filter the mixture with a fine mesh sieve and add the cream.

Keep the mixture in the fridge before putting it inside the container. 


For the garnish

Let the apple marinate with the lemon, sprinkle with sugar and dry in the oven at 194°F for two hours, turning every 30 minutes.




Arrange the slices of apple, avocado and tuna on the plate, add the mousse and complete the dish by dressing the tuna with the sauce.


Insalata di tonno
Insalata di tonno


Special thanks to Christian Graziani, former student of the IFSE Culinary Institute – School of Haute Cuisine and Patisserie.



The ideal coffee for this recipe


Dark and velvety

Perfetto has a full flavor with persistent caramelized notes. It is roasted longer to produce a "perfect" and characteristically Italian dark and full-bodied taste. The ideal choice for those who love bold coffee with caramel tasting notes.


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