Recipes
#Recipe
Bluefin tuna loin with sweet and sour soy sauce
Arianna Gatti, chef of the restaurant Miramonti l'altro** in Concesio (Brescia) and contestant of Chef Balfegó 2021 presents a sophisticated and exquisite recipe with blue fin tuna.
Elaboration
For the marinade
To make the marinade, mix all the ingredients in a mortar, crushing the ginger and lemon grass well. Then with a brush paint the tuna with the marinade on all sides. Let it rest for ten minutes and coat with ground black sesame seeds.
For the red onion
To prepare the red onion, bring the vinegar and sugar to a boil, remove the mixture from the heat and add the lemon grass leaves and the lime zest. Then pour the mixture over the onion and let it macerate for at least half an hour.
Seaweed powder
To prepare the seaweed powder the seaweed must be dried in the oven at 140 °C during 15 minutes, after previously having desalted it thoroughly. Afterwards grind and sieve the resulting powder. Next we heat the seed oil to 200 °C and fry the tuna for less than one minute. Dry with paper towels. The soy will make the crust caramelized and the sesame crunchy. The inside of the tuna should be raw.
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Ingredients
- 90 g of blue fin tuna loin
For the marinade
- 20 g soy
- 15 ml orange juice
- 2 g ginger
- 1/2 lemon grass branch crushed
- 1 g chive
- 10 ml extra virgin olive oil
For the red onion
- 1 red onion
- 200 ml white wine vinegar
- 150 g sugar
- 50 g yuzu puree
- 2 g grated lime zest
- 3 g combava (lime kaffir leaf)
Seaweed powder
- 50 g wakame seaweed
- 50 g nori seaweed
- 50 g sea lettuce seaweed
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