How about a spring dish that's colorful, tasty, and easy? Well, here it is. Let's get creative! 😉
30 min
4 pax
Easy
We peel the garlic cloves and slice them as thinly as possible.
We cut the tuna loin into rectangular pieces.
We reserve the unused pieces.
Heat a little oil in a frying pan over medium heat, and add the sliced garlic until it dehydrates and begins to brown. Remove and set aside.
In the same oil, we place the tuna cubes and lightly sear them on all four sides (for the same amount of time on each side), so that when cut, a square of the same color on the outside and red on the inside is visible.
We wait for it to cool down and then cut it into mitered cuts.
We made a reservation.
We wash the cucumber well and cut half of it into very thin slices with the skin on, and the other half into cubes without the skin.
FINISHED DISH:
On a flat plate of our choice, we place 4 separate cubes of tuna, 3 dots of thick soy sauce, 3 slices of cucumber with skin, 4 dots of seaweed salad and 4 cubes of peeled cucumber with a drop of sesame oil and toasted sesame seeds.
We finished by placing our dehydrated and golden garlic slices on the plate and over the tuna.
– This dish, because it's lightly seared and the fish is raw inside, requires us to use the best possible product—that is, high-quality and fresh. We'll buy it the same day we're going to use it.
The tuna should be cleaned and taken from the tenderest possible loin. We will avoid pieces that may contain sinew or white membranes, as these will be tougher and less pleasant in the mouth.
– If the cucumber is nice and cold, it will give the dish a lot of freshness.
– We can marinate the tuna in soy sauce, in sutyu, Kimchi… A little to each person's taste or as in this case, without anything.
– The finishing touch will be our Big Garlic garlic, as it will give it a different and very local touch, enhancing the flavors and fitting perfectly with the seaweed salad.
– With the unused pieces of tuna (from step 2), we can dice them and season them to taste, as well as accompany them with cucumber, avocado or apple, or even a great tuna tartare.
