Tuna Tataki

This dish, full of flavours reminiscent of the sea, requires top quality tuna.

Cut the tuna loins into more or less square loaves that are not too thick. Prepare a vinaigrette of olive oil and soya with which to dress the tuna and reserve in a suitable container. Refrigerate to allow the flavours to blend.

Grill the tuna to brown the surface and turn it pink on the inside. Serve with a few sesame seeds and drizzle with the vinaigrette.

Ready.

Tuna Tataki


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