Tuna fillet with jalapeno sauce and daikon noodles with chili
4 servings
60 minutes
Tuna fillet with jalapeño sauce and chili daikon noodles is a vibrant blend of Mexican cuisine with Japanese notes. The tuna, coated in freshly ground black pepper, retains its tenderness inside, creating a rich contrast with the spicy jalapeño sauce that gives the dish a fiery character. The daikon noodles, marinated in rice vinegar with sugar, soften the heat and add freshness. The harmony of textures and flavors makes this dish perfect for gourmets who appreciate the balance of spice and freshness. It can be served as a light dinner or an impressive dish for special occasions, complemented by a glass of chilled white wine. This is a culinary adventure for those who love bold flavors and exquisite combinations.
1
Coat the tuna fillet well in ground black pepper and fry in olive oil on all sides, while it's important to keep the pink color inside the tuna meat.
- Tuna fillet (loin): 300 g
- Olive oil: 50 ml
2
Cut the daikon into long noodles using a Chinese grater, mix it with thinly sliced chili pepper and rice vinegar mixed with sugar, and if possible, let the noodles marinate.
- Daikon radish: 120 g
- Jalapeno pepper: 150 g
- Rice vinegar: 50 ml
- Sugar: 25 g
3
For the jalapeño sauce, combine all ingredients in a blender and blend until smooth.
- Jalapeno pepper: 150 g
- Shallot: 40 g
- Lemon juice: 50 ml
4
We arrange and decorate the dish as shown in the photo.
