Tenderloin tataki with tomato ponzu - Balfegó
Elaboration - Grill the bluefin tuna loin and set aside. - For the sauce, we grate the tomato and strain it to remove the skin.
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Cooking tools:
- Grill
- Grill pan
- Grater
- Fine-mesh sieve
- Citrus press
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Spoon
Ingredients
- 120g of bluefin tuna loin Balfegó quality
- 1 negi (Japanese leek)
- 1 ripe tomato (200 gr. approx.)
- 1 lemon
- 100 gr soy sauce
- Kalamata olives
- AOVE (olive oil)
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