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Recipe of Tuna Tartar with Spicy Avocado Dressing
Recipe

Tuna Tartar with Spicy Avocado Dressing

25 mins
Low
90
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This healthy season prepares this delicious tuna steak tartar with an incredible spicy avocado dressing with a crunchy touch of Sunbites® Snacks flavoring red chilies. It is crowned with alfalfa germ and watercress. The best thing is that it is prepared in 25 minutes.
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Ingredients

4 portions
  • 4 fresh tuna steaks, (200 gc / u), in thin cubes
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons parsley, finely chopped
  • 2 jalapeno Peppers, finely chopped
  • 2 tablespoons sesame seed
  • 2 bags Snacks Sunbites® Flavor Red Chilies, (47 gc / u)
  • 2 avocados
  • 2 tablespoons red onion, finely chopped
  • 3 tablespoons sour cream
  • 4 tablespoons lemon juice
  • to taste salt and pepper
  • 4 tablespoons alfalfa sprouts, to decorate
  • to taste watercress, to decorate

Preparation

For the tartar, in a bowl mix the tuna with the soy sauce, the sesame oil, the lemon and orange juice, the parsley, the jalapeño pepper and the sesame seeds. Reservation.
With the help of a spoon or mortar, in a bowl chop the Sunbites® Snacks flavor red chilies until a thick powder. Reserve some integers to decorate.
For the avocado dressing, with a mortar, mash the avocado, add the onion, cilantro, cream, lemon juice, Sunbites® Snacks, taste red chilies and season with salt and pepper.
Form a timbale or tower with the help of a slightly greased ring, placing a little of the avocado mixture first, add tuna on top. Refrigerate 5 minutes.
Desmolda and decorate with Sunbites® Snacks flavor red chiles, alfalfa germ and watercress.

PRESENTATION

Decorate with a little alfalfa germ and watercress.

TIPS

You can substitute tuna for salmon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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