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.

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

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. 

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.

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