Pan-seared red tuna fillet, foie gras escalope, Cannonau sauce and confit potatoes, Filetto di tonno rosso scottato in padella, scaloppa di foie gras, salsa al Cannonau e patate confit by chef Luigi Pomata, Cagliari, Sardinia, Italy
Pan-seared red tuna fillet, foie gras escalope, Cannonau sauce and confit potatoes, Filetto di tonno rosso scottato in padella, scaloppa di foie gras, salsa al Cannonau e patate confit by chef Luigi Pomata, Cagliari, Sardinia, Italy. (Photo by: Paolo Picciotto/REDA/Universal Images Group via Getty Images)
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1449904416
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June 22, 2022
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