Recipe Red Tuna Tataki with Black Garlic and Teriyaki Sauce
Good day to you all!
Today we’ll be transported to Asia by this Tuna Tataki. It looks delicious!
We recommend not to overcook the tuna, simply seal each side so that it stays almost raw inside and it doesn’t lose its juiciness and texture.
Enjoy the dish
Method
Peel the Black Garlic cloves.
Cut the Tuna loin in 4 parts of similar size and seal each side in a pan on medium heat with a few drops of Olive Oil.
Place the Wakame Salad in a bowl. Mix it with a few drops of Sesame Oil, a dribble of Rice Vinegar and a few Sesame Seeds.
DISH PRESENTATION:
Place the block of Tuna in the center of a plate (preferably white), cover it with Teriyaki Sauce and sprinkle it with puffed Quinua.
Place some seasoned Wakame salad on one side of the Tuna, and some Shiso leaves on the other side.
To finish the dish, decorate with 4 cloves of Black Garlic.
TIPS FROM THE CHEF_Miguel Ángel Mateos:
- We must use the freshest possible Tuna, since it’s a fish that accumulates histamines from day to day,
which may cause us an allergic reaction.
- It’s important that we only seal the fish on medium heat to get a really delicious flavour and texture.