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Recipes

Basque Cantabrian White Tuna and pepper gyoza

Elaboration

Finely chop the vegetables and mix them in a bowl with the previously flaked tuna. Add the mirin, saké, sesame oil and soy sauce to the mixture and mix everything together.

Fill the wrappers with this mixture, seal them and fry them in sunflower oil until they turn golden. Next, add a little water to the frying pan and cover it so the centre of the gyozas cook properly.

Finishing touch and presentation

Plate the gyozas and decorate with a few tuna chunks, glazed peppers and chives.

  • Product:
  • Servings:
    5
  • Cooking time:
    30
  • Season:
    Autumn, Summer
  • Difficulty level:

Ingredients

  • 150 g Basque Cantabrian White Tuna
  • 2 spring onions
  • 1 garlic clove
  • 2 shitake mushrooms
  • 1/2 tbsp mirin
  • 350g red pepper
  • 1 tsp golden sesame
  • 20 gyoza wrappers
  • 1 tbsp soy sauce
  • 1 tbsp saké
  • 2 tbsp sunflower oil

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