Discover how to make exquisite bluefin tuna strips, a fresh and flavorful recipe that combines the intensity of tuna with the citrus touch of lime and the spiciness of Tabasco. This dish, inspired by Peruvian cuisine, is perfect for surprising your guests or enjoying a light, healthy meal.
The bluefin tuna is cut into thin slices and briefly marinated in a mixture of soy sauce, teriyaki, and grated ginger, which enhances its flavor without masking it. Accompanied by pickled red onion, crunchy radishes, capers, and Chinese vermicelli, each bite is an explosion of textures and nuances.
This recipe is ideal for those looking for a quick, uncomplicated option that requires no cooking. Plus, you can easily adapt it: if you don't have vermicelli, a little toasted sesame will give it an equally delicious touch.
In less than 30 minutes you'll have a dish that looks restaurant-quality, perfect as an appetizer or main course with rice or a light salad. Go ahead and try it!
Prep
10 min
Cook
15 min
Servings
2
Cut the tuna into slices of the same size and thickness.
Place the tuna in a bowl and pour twice as much soy as terikaki and grate a generous piece of ginger. Refrigerate while you prepare the rest of the ingredients.
To pickle the onion, cut it into fine julienne strips and squeeze the juice out of a lime. Add a teaspoon of sugar and let it macerate.
Then cut the radishes into very thin slices and wait for at least 10-15 minutes to rest.
Assemble your plate: first place the tuna, the onion, the capers and finally the capers. If you don't have it, you can put some sesame on it and you're ready to enjoy.
