At Casino Alcalá, we have experience organising lunches and dinners for all kinds of celebrations. That's why, in this post, we're bringing you a simple and tasty recipe featuring a delicacy: a red tuna tataki recipe, a classic that's always a hit at our events. Work meals or dinners
Bluefin tuna, a delicacy for the palate
Bluefin tuna is also known as red tuna or cimarrón. It is a blue, tuna fish, being the largest tuna. It is widely distributed throughout the Atlantic, the Mediterranean Sea, and the Black Sea.
The red tuna loin is made up of two parts:
- The akami, which is the reddest part and is found on the inside of the loin.
- The chutoro, which is found on the outside. Its combination is the defining characteristic of authentic red tuna.
At Casino Alcalá, we enjoy preparing this fish in our red tuna tataki recipe, a very flavourful preparation for those who appreciate Japanese flavours and techniques.
The main ingredient in this recipe is tuna. Its flesh has a 12% fat, However, it is a fat rich in omega-3 fatty acids. It is a fish very rich in B, A and D vitamins and in minerals such as phosphorus, magnesium, iron, and iodine.
The secret of its creation lies in the Fish maceration (with ingredients like vinegar, ginger, or others) to then sear it and cut it into thin fillets.
Red Tuna Tataki with Salmorejo and Shiitake-Teriyaki Sauce
One of the dishes we always recommend to our customers is the red tuna tataki with salmorejo and shiitake-teriyaki sauce, a combination of flavours, temperatures and textures that will leave you impressed.
The combination of tuna tataki and salmorejo results in a very refreshing recipe that is ideal for a simple lunch or dinner. Both preparations are very easy to make and do not require too much time. Below are the key steps to prepare this delicious dish:
- Clean the tuna thoroughly and marinate in teriyaki sauce (if you prefer, you can opt for soy sauce).
- During the maceration, we sauté the shiitake mushrooms with garlic and sesame and make a traditional salmorejo with tomato and olive oil.
- On the griddle, with a little oil and very hot, sear the tuna loin on both sides until crispy (one minute will be more than enough). Afterwards, slice the loin. For an elegant presentation, we recommend a thin cut.
- We plate the tataki next to the salmorejo and add a little Maldon salt, a few drops of teriyaki, and virgin olive oil, and... enjoy!
We encourage you to try our tuna tataki recipe and we also invite you to sample it at Casino Alcalá. Our cuisine and gastronomy are notable for their flavour, presentation and meticulously prepared dishes. We enjoy combining ingredients perfectly to create dishes that surprise with their overall effect.
Food is a fundamental part of Christmas. We all sit around a table to enjoy each other's company and taste the most traditional dishes of the season. We hope to see you celebrating many events in our Restaurant.
Red Tuna Tataki with Salmorejo and Shiitake-Teriyaki Sauce Recipe Summary
Bluefin tuna tataki with salmorejo and shiitake-teriyaki sauce
| Preparation | 30 Minutes |
|---|---|
| Cooking | 1 Minute |
| Total | 31 Minutes |
Ingredients
- Tuna
- Teriyaki sauce or soy sauce
- Shiitakes
- On
- Olive oil
- Salmorejo (preparation in advance)
- Salmorejo (preparation in advance)
- Salted Maldon
Instructions
- Clean the tuna thoroughly and marinate in teriyaki sauce or soy sauce
- Sauté shiitake mushrooms with garlic and sesame, and make a salmorejo.
- Sear the tuna loin for a minute in very hot oil
- Preheat the oven to 180°C
- Decorate with the salmorejo, Maldon salt, and a few drops of teriyaki and olive oil.