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Recipes

Basque Cantabrian White Tuna with an umeboshi vinaigrette

Elaboration

Finely chop all the vegetables and the umeboshi. Mix the finely chopped vegetables with the rice vinegar, soy sauce, sesame oil and mustard.

Separate the tuna into large chunks.

Finishing touch and presentation

Place the tuna onto the plate and pour the vinaigrette on top to cover the tuna chunks

  • Product:
  • Servings:
    4
  • Cooking time:
    25
  • Season:
    Autumn, Summer
  • Difficulty level:

Ingredients

  • 200g Basque Cantabrian White Tuna
  • 60ml rice vinegar
  • 10ml soy sauce
  • 1 tsp Dijon mustard
  • 10ml sesame oil
  • 1/2 carrot
  • 200g red pepper
  • 200g green pepper
  • 2 Umeboshi
  • 1 small spring onion

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