Tuna Filets with Cranberries and Balsamic Vinegar

This dish with cranberries and balsamic vinegar is one of the most delicious recipes with tuna filets in a jar.

First, wash and peel the potatoes. Cut them into cubes of about 1 cm per side and steam them for about 10 minutes until they are soft.

Wash the cranberries and place them in a small pan. Add the sugar and our Balsamic Vinegar of Modena and turn on the heat. Cook over a medium heat, stirring frequently, for about 10 minutes until the it has thickened to the consistency of jam.

Place the cooked potatoes in a bowl and season with a pinch of salt, a drizzle of our Extra Virgin Olive Oil and the finely chopped chives. Mix and leave to cool.

Place a pastry cutter in the center of a plate, fill it with the potatoes, a few Filets of our White Tuna in Olive Oil and top with our compôte of cranberries and Balsamic Vinegar.

Serve the Tuna Filets with cranberries and Balsamic Vinegar while still warm.