Grilled tuna and tomato with white citrus garlic

45 min
Type of dish: Fish, Vegetables, Soups and creams
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen bonito (tuna loin) 0.5 kg
Courgette 0.1 kg
Pumpkin 0.1 kg
Salad tomato 0.2 kg
Garlic, bulb 0.5 ud
Bread 0.1 g
Water 0.3 l
Table salt 1.0 g
Lime 0.05 kg
Sakura Mix shoots 0.05 kg
Elaboration

For the tuna:

  • Mark the tuna (the whole portion) and dice before tinning.

For the vegetables:

  • Cut courgette and pumpkin into 1 mm cubes. Sauté separately.
  • Peel the tomato and cut into 3 mm cubes.

For the citrus garlic:

  • Crush the almonds, bread and garlic together with the water.
  • Add the oil, vinegar, salt and a squeezed lime.
  • Strain through a Chinese strainer or a cheesecloth.
  • Keep refrigerated.

SET UP

  • Make a tataki sandwich with the tomato pressed on top.
  • Arrange the vegetables around it and add the citrus garlic sauce to the plate.
Nutritional information (1 portion)
Fiber 5.34 g
Saturates 8.31 g
Monounsaturated fatty acids 39.8 g
Polyunsaturated fatty acids 9.61 g
Cholesterol 38.25 mg
Calcium 93.09 mg
Iron 2.48 mg
Zinc 1.38 mg
Vitamin A 69.74 ug
Vitamin C 16.51 g
Folic acid 42.69 ug
Salt (Sodium) 83.69 mg
Sugars 3.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.