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Recipes

Carpaccio of Tuna with Cilantro
Starter, Serves 4
Ingredients:
  • 1 1/3 lbs. of Red tuna
  • 5 tablespoons of olive oil
  • 1 teaspoon of pepper
  • 1 tablespoon of brown sugar
  • salt
  • pepper
  • 3 tablespoons of frozen Darégal Cilantro
  • 3 tablespoons of minced shallot
  • 3 tablespoons of minced ginger
Directions
  • Ask your fishmonger to thinly slice the tuna.
  • Clingfilm the tuna and keep it in the fridge.
  • In a mixing bowl, pour 4 tablespoons of olive oil, add the ginger, the pepper and 2 tablespoons of cilantro.
  • Mix thoroughly and leave to stand an hour.
  • Fry the shallots in the remainder of the olive oil.
  • Sprinkle with sugar, mix thoroughly.
  • Add 2 tablespoons of water.
  • Cover and leave stirring every 30 minutes.
  • Place the tuna in 4 serving plates.
  • Cover with the shallot infused oil.
  • Sprinkle with cilantro.
  • Season well.
  • Serve with toasted country bread.
Tips
Tuna is the fish with the biggest protein content and provides as much iron as meat. It is also called "steak of the sea".
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