Smoked Marlin Tartare with Balsamic

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Serve 6 

Cut the marlin and the tomato into cubes. Compose the dish by placing the rocket centrally and adding the smoked marlin and tomato on top. Season with pepper, extra virgin olive oil and  few drops of DOP Balsamic vinegar of Modena . Garnish with a spring of thyme and fresh lemon