Tuna fried with vegetables
4 servings
10 minutes
Tuna fried with vegetables is a harmony of Mediterranean cuisine where juicy fish meets the freshness of vegetables and the sophistication of sauces. Tuna sealed with furikake spices and grilled to perfection retains its tenderness inside while the crispy crust adds textural richness. Crunchy daikon, refreshing cucumber, and creamy avocado create a balance of flavors complementing the lightness of the fish. Two types of sauce—aromatic saffron mayonnaise and citrus-soy mix—add depth to the dish by blending spicy and sweet-sour notes. This dish is perfect for a light yet rich dinner that evokes memories of the gentle Mediterranean breeze and sunny evenings by the sea.
1
Brush 4 slices of tuna with olive oil, sprinkle with furikake spices, and grill for one minute on each side.
- Tuna: 600 g
- Olive oil: 3 tablespoons
- Furikake seasoning: 30 g
2
Cut the daikon into strips, the cucumber into thin slices, and divide the avocado into four parts.
- Daikon: 1 piece
- Cucumbers: 2 pieces
- Avocado: 1 piece
3
Dissolve saffron in two tablespoons of water and mix until smooth with mayonnaise, adding a few drops of syrup.
- Ground saffron: pinch
- Mayonnaise: 4 tablespoons
4
For the second sauce, mix lemon juice with the remaining syrup, soy sauce, and olive oil.
- Lemon: 1 piece
- Mirin: 100 ml
- Soy sauce: 3 tablespoons
- Olive oil: 3 tablespoons
5
Place the fish and vegetables on plates, add mayonnaise and soy-lemon-oil sauce.
- Tuna: 600 g
- Daikon: 1 piece
- Cucumbers: 2 pieces
- Avocado: 1 piece
- Mayonnaise: 4 tablespoons
- Soy sauce: 3 tablespoons
- Lemon: 1 piece
- Olive oil: 3 tablespoons