Atún sellado con tapenade (Imprimir)
Atún sellado en pan crujiente con tapenade de aceitunas y toque de limón, perfecto para compartir.
# Ingredientes:
→ Tuna
01 -
1 lb (450 g) fresh sushi-grade tuna, cut into bite-sized cubes
→ Tapenade
02 -
1 cup mixed olives (green and black), pitted
03 -
2 tablespoons capers, rinsed
04 -
1 clove garlic, minced
05 -
2 tablespoons extra virgin olive oil
06 -
1 tablespoon lemon juice
→ Bread
07 -
4 slices Pan de Cristal (or other crusty bread)
→ Garnish
08 -
Fresh parsley, chopped
09 -
Sea salt, to taste
10 -
Black pepper, to taste
# Instrucciones:
01 -
In a food processor, combine the olives, capers, garlic, olive oil, and lemon juice. Blend until coarsely chopped. Season with salt and pepper to taste.
02 -
Heat a non-stick skillet over medium-high heat. Sear the tuna cubes for about 1-2 minutes on each side, until golden brown but still rare in the center. Remove from heat.
03 -
Toast the slices of Pan de Cristal until crispy.
04 -
Place the seared tuna bites on the toasted bread and top with a spoonful of olive tapenade. Garnish with chopped parsley.
# Notas:
01 -
For a spicy kick, add a pinch of red pepper flakes to the tapenade.
02 -
Serve with a chilled white wine, such as a Sauvignon Blanc, for a perfect pairing.