Smoked Tunafish Carpaccio with crisp lettuces, parmesan cheese and olive-muffins

10 settings

Olive-muffin
20 grammes unsalted butter at room temperature
20 grammes oliveoil Marco Romanoli
2 eggs
12 grammes glucose
300 grammes mashed olives
125 grammes wheat flour
6 grammes icing sugar
10 grammes baking powder
10 grammes fine French sea salt

Smoked Tunafish
800 grammes of smoked Tunafish Carpaccio from Rossini Caviar

Lettuces and parmesan
1 bunch of Mezuna lettuce
1 bunch of lamb's lettuce
1 bunch of frisé lettuce
1 bunch of rucola lettuce
1-2 spoonfuls of olive oil "Mosto Oro"
1 teaspoonful of Xérès vinegar
2 shallots
250 grammes parmesan
½ bunch of chervil
½ bunch of garlic flowers


Procedure
Blend it all and spray it into small readied paper moulds "petit four
moulds" (one and a half by one and a half cm). Bake at 170 degrees for four minutes.
Warm just before serving.

Spread the tunafish on the plates together with the baked olive muffins.

Cleanse the lettuce. Mix with finely shredded chervil, oliveoil, vinegar salt and freshly ground pepper. Serve in the middle with flakes of parmesan around it.