Healthy Recipes: Tuna Tartar

Happy Thursday everyone!

Like every week, we share with you a healthy recipe. To choose it, this time we did a survey on SHAMADI’s Facebook and although the results have been quite at odds, the tuna tartar won. The coming weeks will try to bring up the rest. Thanks for participating!

The Tuna Tartar is a healthy dish that can be done in many different ways but the basis is always the same: raw and marinated tuna. In our case, we make it with Japanese seaweed, cauliflower, fennel, onion and mustard foam with a touch of wasabi, and we accompany it with spelled bread. But the great thing about this recipe is that you can customize and change the ingredients whenever you want according to your own taste. We suggest our recipe and hopefully we can exchange ideas with you.

Did you know that tuna helps to lose weight and decrease fat because of its high content of Omega 3 and Omega 6? In addition, it also provides calcium and important vitamins like Vitamin A or Vitamin D.

Ingredients per person:

• raw tuna 120g
• seaweed 1g
• Cauliflower 5g.
• Fennel 3’5g.
• Onion 3g .
• Spelt bread

For the marinade:

• Lemon 50g.
• Chives 2g.
• Virgin olive oil 5ml.
• Maldon salt 1g.

For mustard foam:

• Bio mustard: 15g.
• Vegetarian Cooking Cream: 30ml.
• Wasabi: 0’1g.

Instructions:

1. Cut the fennel and cauliflower into small pieces of similar size and put them in water and vinegar for a day.
2. Cut the tuna into 1cm cubes and place in a bowl with the ingredients to marinate.
3. Soak the seaweed and meanwhile cut the spelled bread into very thin slices and toast them in the oven for 10 minutes at 150ºC.
4. Cut the onion into thin slices.
5. Put the vegetarian cream, the mustard and the wasabi in a siphon and put the gas to get the foam.

Finishing and presentation of plate: Put the marinated tuna on a plate forming a circle, add the small pieces of bread, distribute the vegetables and seaweeds once drained and then add 5 points of foam with the siphon.

These are the exact steps we use in SHAMADI, considering that the Tuna Tartar is part of a menu with first course, second course and dessert… If you cook it as a single course meal, don’t forget to increase the ingredients.

Would you like to try it? Do you have your own recipe for Tuna Tartar? Which is it?