With the arrival of good weather we feel like eating fresh and light dishes, don’t we?
For me, tuna is the fish par excellence of summer, so today I’m going to prepare this tartar of tuna and vegetables that is … delicious!
This is a dish rich in protein, as 100 gr. of tuna contains 22 gr. of protein of high biologic value. Moreover this oily fish has big quantities of omega-3 fat, iodine, selenium, magnesium and vitamins B and E.
So it’s a perfect summer dinner, because it’s fresh and light but also very nutritious and reduces the appetite, so we won’t feel like attacking the fridge in the middle of the night. 😉
Although this is really easy to prepare, it can be a bit time-consuming to chop the fish with a knife, so if you are not very experienced with knives you can also cut it with a mincer.
For 1 person:
A steak of fresh tuna fish (ca. 150gr.)
1 ripe tomato
½ spring onion
½ small zucchini
salt, black pepper
extra virgin olive oil
some coriander leaves
some sesame seeds
Finely chop the tomato, onion, carrot, zucchini and pickle (you can use a mincer).
Put them in a bowl, add salt and pepper to taste, a good squeeze of lemon juice and a drizzle of olive oil. Mix well. Reserve it.
Dice the tuna fish into tiny dices. Put them into a bowl, add salt and pepper to taste and the juice of half a lemon. Mix well and leave it for some minutes, the sourness of the lemon will “cook” the tuna.
Finely mince the coriander leaves.
In a small bowl or cup, mix a tablespoon of olive oil with a teaspoon of soy sauce.
Serve the tuna-tartar on a plate and put the vegetable-tartar over it.
On top sprinkle the coriander and sesame seeds. Pour the soy-olive oil dressing over the tartar.
Ready to eat!
And with this dinner… I declare “open” summer 2017 🙂