Tuna “tagliata” with Balsamic Vinegar of Modena IGP


  • 500 g of fresh tuna fillet, in one piece
  • 1 sprig of thyme
  • 1 sprig of parsley
  • 150 g of mushrooms in olive oil
  • 3 tablespoons of Balsamic Vinegar of Modena IGP: AS/ASR/Fm01/ABB
  • 10 g of brown sugar
  • extra virgin olive oil
  • salt and pepper


Heat the non stick pan, sprinkle with salt and cook the tuna steak for 4-5 minutes, turning regularly to brown the steak equally. Wrap the tuna in aluminum foil and let it stand for 5 minutes.

Put the Balsamic Vinegar of Modena IGP in saucepan with sugar. Cook over low heat for 2-3 minutes, until the vinegar is reduced by 1/3 and then leave the obtained syrup to cool. Wash the thyme and parsley, dry them well and chop them roughly.

Put the chopped herbs into the saucepan with syrup, add 3 tablespoons of extra virgin olive oil, salt and pepper and beat up the sauce lightly with a whisk.

Drain the mushrooms in a thick-meshed strainer to remove oil in excess. Cut the tuna fillet into slices 2-3 cm thick. Arrange the slices in a serving dish, add the mushrooms and drizzle with the balsamic sauce.

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