Davios 111 S. 17th St. Philadelphia, PA Phone: 215-563-4810 Fax:215-563-3005   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 Recipe 3 Prosciutto-Encrusted Tuna Loin with Three-Vinegar Reduction Yields: 4 servings INGREDIENTS: PROSCIUTTO-ENCRUSTED TUNA 4 tuna loins (6-oz portions) 8 slices prosciutto San Danielle (sliced paper thin) 2 T olive oil 2 T butter 10 basil leaves to taste salt and pepper INGREDIENTS: THREE-VINEGAR REDUCTION 1 qt balsamic vinegar 4 shallots chopped 1/2 qt sherry vinegar 1/2 qt red wine vinegar 1/2 C basil stems METHOD: PROSCIUTTO-ENCRUSTED TUNA • Season tuna and wrap with prosciutto. • In a sauté pan, heat two tablespoons of olive oil until it begins to smoke and carefully sear wrapped tuna on each side until prosciutto is crispy. • Slice and serve. METHOD: THREE-VINEGAR REDUCTION • Combine all ingredients. • Reduce down by 3/4. • Cool and drizzle for sauce. INGREDIENTS: WATERMELON SALAD 1 C seedless red watermelon diced 1 C seedless yellow watermelon diced 1 shallot, sliced thin 2 T mint chiffonade 1 T basil chiffonade to taste salt and pepper © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Davios and remember to use your American Express Card.