With the arrival of hot days, we feel like giving the usual menu a twist and opting for seafood and sea food. However, although the options may seem few, the truth is tuna is always a great ally when it comes to eating deliciously and in a very economical way, as demonstrated by the chef Jose Ramon Castillo in a delicious recipe that he shared with us for the Profeco channel.
He tuna with ginger and peanut It is an extremely easy and delicious preparation that the former MasterChef Mexico judge shares with us, also giving us some infallible tips to get the most out of seasonal vegetables to make this recipe even healthier and more affordable.
To begin with this preparation, place the diced tuna in a large bowl and add the soy sauce, peanut oil, spring onion, garlic, ginger and tomato.
When we add more ingredients to the preparation, we make sure to mix well so that the flavors are well impregnated into the tuna. Once everything is mixed, we cover the bowl with plastic wrap and refrigerate until ready to serve.
One of the great secrets of this preparation It’s tiger’s milkfor which we need a cube of fresh tuna, a slice of onion, a piece of celery, the juice of one lemon, olive oil, a pinch of salt and water.
We place all these ingredients in the blender and blend for a minute until obtaining a smooth and homogeneous texture, integrating the peanut oil. After blending, strain and keep refrigerated.
Chef Josera’s advice
To get more out of this recipe (and cooking in general), here are some tips that the chef has shared with us in this video:
- Chopping the tuna when it is frozen guarantees that there will be no problems with it spoiling
- If you don’t like the strong flavor of soy sauce, you can dilute half a tablespoon of water for each tablespoon of sauce.
- If you don’t have peanut oil, you can make your own by adding 100 grams of peanuts to each liter of vegetable oil.
- The stems of the spring onion are used a lot to add aroma, but not so much the flavor of this ingredient.
- If you feel that the preparation lacks salt, add soy instead of grain saltsince the maceration process can trigger the flavor of the salt
To plate, you can decorate or accompany the tuna with a bed of guacamole in a deep plate and the marinated tuna on top. Add a little tiger’s milk and at the end decorate with mint leaves to enjoy a fresh and delicious dish.
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