Miso tuna tataki with wild mushrooms ragú

Good afternoon foodies! I´m going to share today one of my favourite fish recipes. I like it super raw, but because I might be the exception just cook it to taste ; )

In this recipe I used sesame to cover just the sides of the tuna but you can just cover it all.

Bare in mind today I’m cooking for myself so you should adjust proportions if you want to make it for more people


-For the tuna:

  • Sesame (enough to cover the sides or whole)
  • Tuna
  • Miso paste
  • 1 tbsp Olive oil
  • Salta to taste

-For the Ragú:

  • 10 Wild mushrooms
  • 1/2 Onion
  • 10 ml Red wine
  • 2 small Carrots
  • Salt to taste
  • 1/2 tsp Butter

This recipe will take just 5 minutes to prepare. For the tuna if you want to make it all covered in sesame just salt it both sides, bathe it in miso paste and add the sesame (if you only want the sides covered its also fine). Heat the pan till it´s hot and fry it with 1 tbsp of olive oil until you get a golden brown colour.

To make the mushroom ragú sauté the onions in a hot pan with a little bit of olive oil and add salt to taste. Deglaze the onions with wine and after the alcohol evaporates just add the chopped mushrooms with the carrots. Cook it for approximately 15´and add the butter, when you get golden colour and creamy consistency, thats it! easy peasy.

Have a beautiful day! Write to you soon,


The Food Vandal


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