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Tuna tataki & two courgette tagliatelle
Quantities: Serves 4 | Preparation Time: 35 min | Cooking time: 30 min
INGREDIENTS
For the tuna tataki
- 2 cm of ginger root
- 2 tablespoons of mild soy sauce
- 3 tablespoon of agave syrup
- 4 slices of bluefin tuna
- 30 g of white and brown flaxseed
- 15 g of poppy seeds
- 3 tablespoons Emile Noël organic balsamic vinegar
- 10 tablespoons of Emile Noël organic grape seed oil
For the courgette tagliatelle
- ½ clove of garlic
- ½ lemon
- 5 basil leaves
- 4 yellow and green courgettes
- Fleur de sel
- Ground black pepper
- 3 tablespoons of Emile Noël organic grape seed oil
- 1 tablespoon of Emile Noël organic sweet olive oil
PREPARATION
For the tuna tataki
– Grate the ginger.
– Mix the vinegar with the soy, agave syrup, ginger and 8 tablespoons of grape seed oil. Season with pepper.
– Cover the tuna slices with a little sauce, coat them well, and leave them to marinate for 30 minutes in the refrigerator covered with plastic wrap.
– Drain the fish slices, roll them in the flaxseed and poppy seed mixture. Cook them in a hot frying pan with 2 tablespoons of grape seed oil for 2 to 3 minutes on each side, then remove from the heat and place in the freezer for a few minutes to stop cooking.
– Keep the rest of the marinade for serving.
For the courgette tagliatelle
– In a bowl, combine the pressed garlic, two tablespoons of lemon juice, the chopped basil and oils. Season with pepper and salt.
– Prepare the vegetable tagliatelle using a specific vegetable cutter.
– Season the tagliatelle with sauce, mix, and place in the refrigerator for 15 minutes.
To assemble
– Cut the cooled tuna into thin slices.
– Serve the tuna with the marinade sauce and vegetable tagliatelle.
– Sprinkle with a few basil leaves and enjoy!
Recipe © C’est ma food
