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recette, facile, tataki, thon, avocat, lime

TUNA TATAKI, SCOTCH BONNET AVOCADO, WASABI MAYO AND PICKLED VEGETABLES

Ingredients:

-500g tuna
-1/2 cup steak spices
-1/2 sliced onion
-3 radishes cut into small slices
-1 cup vinegar
-1 tbsp mustard seeds
-1 tbsp coriander seeds
-1 bay leaf
-2 avocados
-juice of 1 lime
-1/4 cup coriander
-1 tsp Firebarns Scotch Bonnet
-50ml olive oil
-Lime wedges-Micro pods for presentation

Ingredients for Wasabi Mayo:

-2 egg yolks
-The juice of half a lemon
-1 tbsp white wine vinegar
-1 cup olive oil
-1 tsp Dijon mustard
- 1 tsp Wasabi puree

Preparation:

In a small masson jar, add ½ onion and radishes, incroporate vinegar, add mustard seeds, coriander seeds and bay leaf. Close the jar, mix well and set aside for 2 hours.

-In a small mixing bowl, combine the egg yolks, lemon juice, white wine vinegar, Dijon mustard and wasabi puree. Using a whisk or stand mixer, whip continuously, gradually drizzling in the olive oil.

-In a food processor, add the 2 avocados, lime juice, cilantro, Firebarns Scotch Bonnet and olive oil. Blend until the avocado purée is smooth.

-Spread the steak spices on a plate, pat the tuna well dry and toss each side in the steak spices so that all sides are coated. Sear the tuna in a frying pan over high heat with a drizzle of olive oil, about one minute on each side. Set aside for a few minutes.

-Cut the tuna into small slices and serve with the avocado puree, wasabi mayo and pickled vegetables. Sprinkle with microfoam and serve with a wedge of lime.

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