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RED TUNA TARTAR WITH ALGA WAKAME

Natalia Nazarenko   2019. április 25.
  

 

RED TUNA TARTAR WITH ALGA WAKAME

RED TUNA TARTAR WITH ALGA WAKAME:
ANOTHER MEDITERRANEAN RECIPE ADAPTED TO FITNESS BY SPANISH CHEF, JAVIER MORALES.
 


Tuna, seaweed and a fabulous flavor: that is the oriental-inspired Mediterranean recipe that Chef Javier Morales recommend us this month.
If you are not on a strict diet, you can join the tuna tartar with a few slices of bread without gluten or some toast. Do not forget the wasabi!
 
We all know that Mediterranean cuisine has a well-deserved prestige, as healthy and delicious. In addition, when someone like Chef Javier Morales is interested in Fitness, the result is a recipe like this that, with few calories, offers proteins and fats, of the highest quality, with a fabulous taste.
More and more local restaurants offer this dish that we present to you in an easy way, so you can do it at home. The key: good ingredients and bluefin tuna!
 
Ingredients for 4 people):
• 400 grams of Balfegó bluefin tuna
• 200 grams of Wakame seaweed, hydrated in brine
• 2 small shallots (or half onion)
• Ginger root, to taste
• ½ branch tomato, ripe.
• 1 large avocado
• 1 tablespoon of Dijon mustard
• 6 drops of Worcestershire sauce
• 3 tablespoons of soy sauce
• 1 tablespoon of wasabi
• 1 tablespoon of toasted sesame seeds
• 1 lime (the juice)
• 1 tablespoon of olive oil of the highest quality
• 1 tablespoon of salt in flakes
• ½ tablespoon ground pepper.
 
 
 
ELABORATION:
• Prepare the guacamole by removing the pulp from the avocado and mixing it in a bowl; with the grated branch tomato and with a grated shallot. Mix everything with a fork, without mashing; Season with salt, half of the lime juice and a stream of olive oil. Store it in the fridge, covered with a transparent film.
 
• Prepare the tartar, cutting the tuna with a very sharp knife, in small square dice of no more than one centimeter. It is convenient to use a container that stays cold while cutting the tuna. For this, we will use two containers: a small one and a larger one where we will put crushed ice to keep the tuna we are cutting and adding to the small bowl.
 
• Once the tuna is cut, add the mustard, the Worcestershire sauce, and the salt, pepper, and soy sauce. Move everything and add the wasabi, the very chopped ginger root and the other half of the lime juice.
 
• Remove everything with a wooden spoon, being careful not to destroy the tuna and try it to rectify the amount of salt or lime. It is always convenient that the taste of tuna predominates over spices!
 
• Place the mixture in a dish, with the help of a metal ring, so that the guacamole is under the whole, in a thin layer. On top, place a thick layer of the tuna and, once the ring is removed, surround everything with the Wakame seaweed.
 
• Sprinkle all the sesame seeds and if you want, add some gluten-free bread toast to serve the tartar on them.
 
 

Tip: The key to the recipe is the quality of the tuna and avocado. The Balfegó bluefin tuna is ideal because it is wild and has the optimal levels of unsaturated fats. For that reason, it is so requested in the high restoration.
 
IMMEDIATE PRINCIPLES (per person):
• Calories: 290 Kcal.
• Proteins: 30.0 gr.
• Carbohydrates: 11.0 gr.
• Fat: 14,0 gr.

 

  
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