Ingredients for 1 person
- - 200 gr. fresh tuna
- - 1 tbsp soy sauce
- - 1/2 tbsp. lime juice
- - 1 tsp. rice vinegar
- - 1/2 tbsp. Japanese mirin wine
- - 1/2 tbsp. Brown sugar
- - 1/2 fennel
- - chopped spring onion
- - fresh lemon juice
- - sunflower oil
- - brick
- - salt, pepper
Execution
- Cut the fennel into very thin slices, spread it out on a flat surfaced utensil and add enough lemon juice to cover it. Cover the pan with cooking membrane and let the fennel marinate for at least 2 hours.
- Pad the tuna with a towel so that there is absolutely no humidity in it, and carefully season with salt and pepper, as this is a fish with a strong taste and do not overdo it with salt.
- Place the skillet over high heat, add some sunflower oil and sizzle the tuna for about half a minute on each side. Remove from heat, let it rest for 2-3 minutes, and then cut into thin slices.
- Combine soy sauce, lime juice, rice vinegar, mirin, and brown sugar to make the dressing.
- Place the pickled fennel on a long, narrow plate, top with the tuna slices and drizzle with the dressing. Decorate with green onions and brick, as in the photo.
Bon appetite!