La Fata Bema
Its name evokes the ancient legend of the ghost of the castle of Montechiarugolo. An elegant and minimalist restaurant in one of the historical quarters in the centre of Parma, proposes a cuisine which is both creative and faithful to the original flavours of the quality ingredients.

The recipe:
Tuna with orange, fennel and sweet fried leek

Ingredients (serves 4)
500g of tuna fillets, 3 oranges, 1 lemon, 1 fennel, 1 garlic clove, 3 strands of chives, flour, extra virgin olive oil, salt and pepper to taste.

Preparazione
In a pan gently fry the tuna with the garlic on both sides until golden brown, add salt and pepper. Remove the tuna from the heat and lay it one a plate. Pour the orange and lemon juice into the pan and reduce for a few minutes.
Meanwhile, cut the fennel very finely and parboil in a separate pan, then drain and sauté with the chopped chives, extra virgin olive oil, salt and pepper. Cut the leek into thin rings, dip in breadcrumbs and fry. At this point cut the tuna and arrange in a fan shape.
Pour over the sauce and garnish with the leek, orange and fennel.