Recipe of the Week: Tuna Tataki

Every time we go to the restaurant Miyama here in Madrid, about which I will write next Friday, one of the dishes we always order is tuna tataki. This is why, last week, when I went to the market and saw the quality and freshness of the Albacore, there is no doubt I'll try to do my first tataki at home!

Here is the result ...

You will need:

1 Albacore steak (Thunnus alalunga)
Soy sauce
1 handful of chives
1 leek
Juice of 1 lemon
Ginger
Bowl with water and ice

Due the risk of Anisakis, freeze the Albacore Steak for at least 24 hours at -20 ° C. Once defrosted immerse loins, in soy sauce. In a non-stick pan we sear the four sides of the albacore, remove from the pan and submerge in a bowl with water and ice in order to stop the cooking process. Submerge again in soy sauce and set aside.

In a bowl, mix the leek and chives finely chopped, the juice of a lemon and a piece of ginger grated. (If not a big fan of ginger go adding and tasting until you get the desired flavor, I used a piece the size of the thumb).

Cut the Albacore into slices, passing them again through the soy sauce and put it on a plate. Cover with the mixture prepared earlier and enjoy ...

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