RED TUNA TARTARE AND FRIED RICE CREATION
BY CHILI GOURMET CATERING CHEF HELLE BARLEBO
If you ever wondered where we get our delicious signature red tuna from, the answer is… directly from Barbate. The Atlantic bluefin tuna can be seen off the Atlantic coast of Cádiz province after May’s first full moon. Their ar rival is a cause for celebrations and tuna food festivals in the villages of Barbate, Tarifa, Zahara de los Atunes and Conil de la Frontera – the last towns in Spain where these ocean giants are still caught by hand with “almadraba” trap nets. Besides being the largest species of tuna, it is also one of the most desired red tuna in the world. This issue I am featuring one of the newest food trends, red tuna tartare on fried sushi rice, where only your im agination sets the limit. The dish can also be made with fresh salmon, if you can’t get your hands on the delicious red tuna.
Red Tuna Tartare (serves 4 people) 300 gr. bluefin red tuna from Barbate ½ dl. soya sauce spoon of acacia honey juice from ½ lime ½ teaspoon ground ginger root touch of chilli spices or chilli oil salt, pepper and roasted sesame seeds
Cut the red tuna into smaller pieces and marinate with all the ingredients for half an hour in the fridge. You can also add some mango right before serving, to make it more exotic.
Avocado Mix: 3 avocados ¼ finely-chopped red onion lime and chopped jalapeños to taste spoon of Greek yoghurt (without sugar)
Peel and smash the avocados together with the onion, jalapeños and yo ghurt, and season with salt and pepper.
Fried Sushi Rice: 5 dl. sushi rice ½ dl. rice vinegar 1 spoon sugar and touch of salt sunflower oil to fry
I promise you, this is going to be your new favourite rice creation. Boil the sushi rice according to the instructions. Then add the vinegar, sugar and salt and mix until it becomes super sticky. Place in a pan with baking paper and flatten it out to three centimetres thick. Place baking paper on top and another pan on top, to put pressure on the rice. Put it into the freezer to rest for half an hour. When the rice is chilled, cut it into rounds or squares. Heat the oil and deep fry the rice until it is light golden and crunchy on both sides. If you have ever wondered why rice vinegar is necessary for sushi rice, it is to reduce the pH level of the rice – and it also makes the rice a bit stickier and more flavourful. Plate the fried sushi rice and make a small tower with layers of the avocado mix and red tuna tartare. Sprinkle the top with your choices of fresh watercress or micro salad leaves, chopped spring onions and crunchy nori, roasted sesa me seeds or – like we love it – spiced up with chilli threads and ginger-pickled jalapeños, served with seaweed salad on the side. Enjoy the spices of life…
Chili Gourmet Catering… by Helle Barlebo Tel. (+34) 666 627 105 helle@chiligourmet.es www.chiligourmet.es
