Tuna Sushi Timbal
Marina Azul
Be sure to try this delicious way of eating this dish in a different way: rich sushi kettledrum with the unique taste of Marina Azul® tuna with a dressing of sriracha sauce, mango, red onion, cucumber and avocado. Spectacular!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3/4 cups mayonnaise
  • 2 tablespoons Sriracha sauce
  • 6 envelopes Marina Azul® low sodium tuna, 74 gc / u
  • 2 serrano chiles, finely chopped
  • 2 avocados
  • 1 tablespoon lime juice
  • 1/2 tablespoons sesame oil
  • 1 tablespoon ginger, finely chopped
  • salt and pepper
  • 1 cup sushi rice, cooked, seasoned and cold
  • 3 mangoes, cut into small cubes
  • 1 cucumber, with peel and cut into cubes
  • 1/4 red onions, finely chopped
  • 1/3 cups green onion stalks, finely chopped
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • black sesame seeds, to decorate
  • ponzu sauce, at your service
Preparation
50 mins
10 mins
Low
  • For the filling, in a bowl mix the mayonnaise with the sriracha sauce. Add the Marina Azul® Tuna Low in sodium and chile serrano, mix until integrated. Reservation.
  • In a bowl, with a fork crush the avocado to make a puree and mix with the lemon juice, the sesame oil, the ginger and season with salt and pepper. Reservation.
  • In greased metal rings, pour some of the sushi rice and compact with the help of a spoon, add the tuna and compact mixture. Finish with the avocado mixture and refrigerate for around 30 minutes.
  • Meanwhile, mix mango with cucumber, purple onion, onion stems, rice vinegar and sesame oil. Season if necessary.
  • Carefully unmold and finish each kettledrum with a little of the mango salad. Decorate with black sesame and serve with ponzu.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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