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Tuna tartare with ponzu sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Tuna400 g
- Sesame1 tablespoon
- Olive oil4 tablespoon
- Lemon Juice1/2 unit(s)
- Chopped Ciboulette2 tablespoon
- Rice flakes1 cup
- Beetroot1 unit(s)
- Water1 cup
- Orange Juice1/2 cup
- Salt and pepper to to taste
- grated ginger to taste
- Shoyu1/2 cup
- Lemon Zest to taste
- for tartar Chop the tuna into small cubes. Then place in a bowl and add the chopped chives, sesame, 3 tablespoons of olive oil and lemon zest. Mix gently. Check salt and pepper. Reserve.
- For the rice flakes Blend the beetroot with the 1/2 cup of water in a blender. Pass through a sieve and reserve the juice. Place the rice flakes on a tray, season with 1 tablespoon of olive oil, salt and pepper. Slowly drizzle the rice flakes with beet juice. Mix well until they are evenly dyed and moist. Bake in a preheated oven at 170 degrees for 8 to 10 minutes. Reserve
- For the ponzu sauce Mix in a container 1/2 cup of water, 1/2 cup of orange juice, 1/2 cup of lemon juice, 1/2 cup of soy sauce and the grated ginger. Mix well, check the salt, pepper and the ginger. Reserve
- Finishing: Place the tartar in the center of a plate (preferably a deep one) spread the rice flakes over the tartar and drizzle with the ponzu sauce. If you prefer, serve the sauce on the side. Et bon appetit 😋🐟
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