Place the tuna in the centre of the plate and pour the giovanna sauce on it.

Garnish the tuna with a "montadito" of fried potatos and red peppers, placed on a bed of chopped red peppers.

Decorate the plate with some tears of balsamic vinegar and the fresh herbs.

Prepare the sauce with lemon juice, extra virgin olive oil DO Oli de Mallorca, chopped garlic, mint and oregano, salt and pepper.

Season the tuna and grill.

Cut the potatos into sheets (2cm) and fry. Do the same with red pepper.

Four tuna slices

Four potatos

Four red peppers

Extra virgin olive oil DO Oli de Mallorca

Lemon juice

Fresh mint and oregano

Garlic

Salt and white pepper