Monaco Restaurant Group | Riccardo Giraudi | Tiradito Thon Confit


• 1 kg of red tuna
• 500 gr of raw red beetroot (for the papillote)
• 1 vanilla pod
• 1 teaspoon of ginger
• 1 teaspoon of candied lemon
• 1 tablespoon of red onion
• 2 teaspoon of coriander
• Lemon juice
• 1 teaspoon of red chilli

• 1 tablespoon of peanut oil
• 100 g of sweetened peanuts
• Salt and pepper
• Olive oil
• 200 gr of red beetroot (for decoration)
• 100 gr of sugar

• Recipe for ten servings
• Difficulty: ♦


Cooked the 500 gr of beetroot in a 160 degrees oven for 1h30, in a papillote.

Once cooked, add salt and olive oil and cook everything with vanilla and ginger.
Mix with peanut oil.

Dice the candied lemon, and chop the coriander and the red chilli. Add lemon juice, pepper and salt and reserve.

Cook the tuna on each sides. Slice it. Season with ginger and coriander.

Plate up the dish and add the 200 gr of remaining chopped beetroot and the peanuts.