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Tuna – Asia, Fruity and Green

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Tuna – Asia, Fruity and Green

The perfect tuna – asia, fruity and green recipe with a picture and simple step-by-step instructions.

For the Tuna Tatar:

  • 500 g Tuna sushi quality
  • 0,5 Pc. Mango
  • 0,5 Pc. Avocado
  • 2 Pc. Spring onions
  • 2 tbsp Sesame
  • 3 tbsp Yakitori sauce
  • 2 Pc. Limes
  • Salt
  • Pepper

For the wild herb salad:

  • 4 tbsp Cashew nuts
  • 1 Pck. Wild herbs Salad
  • 2 tbsp Rapeseed oil
  • 2 tbsp White wine vinegar
  • 2 tbsp Balsamic vinegar light
  • 2 tbsp Balsamic vinegar dark
  • 2 tbsp Yogurt
  • 1 tbsp Mustard
  • 1 tsp Maggi wort
  • 1 tbsp Honey
  • 0,5 Pc. Lemon
  • Salt
  • Pepper

For the bread:

  • 200 g Wheat flour type 405
  • 200 g Wheat flour type 550
  • 1 cube Yeast fresh
  • 200 ml Water
  • 50 ml Olive oil

Tuna Tatar:

  1. Lightly toast the sesame seeds. Caution is advised here, as these burn quickly and become bitter. Let the sesame seeds cool.
  2. Cut tuna, avocado and mango into small pieces. Cut the spring onions into fine pieces. Put the prepared ingredients in a bowl.
  3. Grate the lime zest of one lime into the bowl, then squeeze out and add.
  4. Season the tartar with salt and pepper, if necessary season with yakitori sauce and lime juice.
  5. Arrange and rub the second lime over the tartar before serving.

Wild herbs Salad:

  1. Roast cashew nuts without oil and set aside. Wash the lettuce and spin well, also set aside. Squeeze the lemon and place in a bowl.
  2. Add all remaining ingredients to the bowl as well. Mix everything with a whisk. Season to taste with salt and pepper.
  3. Possibly re-acidify with honey after sweetening or with more lemon. Mix with the salad according to taste and sprinkle the seeds on top.

Loaf:

  1. Knead all dough ingredients together for approx. 5 to 10 minutes with the food processor and dough hook, until the dough is nice and smooth. Let stand for about 1 hour in the heat.
  2. Shape the 10th baguette and place it on a baking sheet lined with baking paper and cut diagonally several times and let it rise for about 15-20 minutes.
  3. Preheat the oven to 230 ° C top / bottom heat and place a small fireproof bowl with water in it.
  4. Bake the baguettes for about 20-25 minutes at the level of the lower third, until the desired color is achieved. Then let the baguettes cool down on a baking rack.
Dinner
European
tuna – asia, fruity and green

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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