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Tuna tataki with ajoblanco from Alberto Chicote

Fishes1445 minutes4 people275 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

tataki-de-tuna-con-ajoblanco-de-alberto-chicote

I often look for inspiration to make new recipes from books, TV shows, other internet blogs, and, of course, from top and reputable chefs. The other day I showed you a recipe for Jamie Oliver (Asparagus, lemon and mint risotto) and today I couldn't resist showing you a recipe from the famous Alberto Chicote: tataki tuna with White garlic.

At home we really like Asian food and I knew that Chicote had a tataki which was one of their specialties and, is that the combination of tuna and ajoblanco caught my attention. We have simplified the recipe a bit, because in the original Chicote I put dry olives and a little sauce on top.

We liked the result very much. It is really delicious, different and special. What is very important is that you take a piece of tuna that is of good quality. It will be a divine delicacy! If you don't have tuna available, you can also use salmon.

Tuna tataki with ajoblanco from Alberto Chicote

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Exotic tuna tataki with ajoblanco sauce from chef Alberto Chicote. Ideal as a starter.

Tuna tataki with ajoblanco from Alberto Chicote
  • Irene Arcas
  • Recipe type: Fish
  • Calories: 275
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the tataki:

  • 600 g of tuna loin very clean and cut into large and thick rectangular pieces
  • 15 g of leek (the white part)
  • 50 g soy sauce
  • 100 g of rice vinegar
  • 5 g fresh ginger
  • 1 spoon of sugar
  • black pepper grinder
  • flake salt

For the ajoblanco:

  • 1/4 small garlic clove
  • 40 g of peeled almonds
  • 100 g of water
  • 200 g of refined olive oil
  • 10 g white bread crumbs

Preparation

  1. We put the soy sauce, the rice vinegar, the ginger and the cold sugar in the glass. We mix 5 seconds, speed 5.

  2. We mark the tuna loins on the hot plate (without adding oil) on all sides so that they only cook about 2 mm (approximately 30 seconds on each side).

  3. We immerse the marked loins in the cold marinade in a deep container, cover well and refrigerate for 24 hours. If they are not completely covered by the marinade, we turn them approximately every 12 hours.

  4. With the clean glass, add the garlic, almonds, bread and water. We grind 1 minute, speed 7.

  5. We put the selector on speed 4 and, without programming time, we gradually incorporate the oil, pouring it into the lid of the glass and with the beaker on. It will emulsify and form a very creamy sauce. We add a pinch of salt.

  6. We cut the tataki into thin slices and add flake salt and pepper to taste. Serve with the ajoblanco sauce and the laminated leek.

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  1.   Julianne said
    ago 7 years

    Hello, I would like to know if the fish marinated after 24 hours is already »seasoned» or is still raw, thank you!

    Reply to Julianne