Cut the onion in extra thin slices. In a saucepan, heat the olive oil until sizzling over medium heat. Add salt and grinded
black pepper. Brown the sliced onion in it.
Wash and clean the yellow Bell Pepper removing its seeds and the white interior parts. Chop it into small pieces. Cook it
together with the onion and a pinch of salt for at least 15 minutes. Then mix everything with a hand blander in order to
obtain a soft cream.
Cut the tuna fillet into cubes. In a saucepan, heat the olive oil until sizzling over medium heat. Sprinkle a single face of the
tuna cubes with Kickass Cajun powder. Brown the cubes only on two opposing sides in order to leave the interior part
Emulsify soya sauce and extra virgin olive oil in the following proportions: 1/3 soya sauce and 2/3 extra virgin olive oil.
Put lettuce leaves on the serving tray and the tuna cubes on them. Pour the yellow pepper and onion sauce together with
the soya and oil emulsion. Serve immediately.
Chef Claudio Buglioni