Elaboration
- Grill the bluefin tuna loin and set aside.
- For the sauce, we grate the tomato and strain it to remove the skin. Next, we squeeze the lemon and keep its skin. Then, mix both the grated tomato and the lemon juice with the soy sauce and set aside.
- Slice the negi and kalamata olives thinly.
- Slice the tuna loin in pieces of about 2 cm.
- To dish up, add a layer of sauce to the plate and then place the tuna slices on top of it. To finish, decorate with the negi and olives and drizzle the oil on top.
Ingredients
- 120g of bluefin tuna loin Balfegó quality
- 1 negi (Japanese leek)
- 1 ripe tomato (200 gr. approx.)
- 1 lemon
- 100 gr soy sauce
- Kalamata olives
- AOVE (olive oil)
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