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Recipe of Tuna medallions with sesame and tamarind
Recipe

Tuna medallions with sesame and tamarind

5 mins
20 mins
Low
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The recipe for Medallions of Tuna with Sesame and Tamarind is a recipe inspired by oriental food, they are delicious tuna steaks with a rich tamarind sauce with an oriental touch. It is a perfect preparation for a Sunday lunch, surrounded by your family.
Learn more about Cocina Mestiza®

Ingredients

6 portions
  • 1 jar Cocina Mestiza® sweet and sour tamarind sauce, (for the sauce)
  • 1 clove garlic, peeled and squeezed (for sauce)
  • 3 teaspoons fresh ginger, grated (for sauce)
  • 1 tablespoon sesame oil, (for the sauce)
  • 1 tablespoon oil, (for the sauce)
  • 1 teaspoon lemon zest, (for the sauce)
  • 1 tablespoon soy sauce
  • 6 fresh tuna, yellowfin (medallions)
  • 1/2 cups sesame seed

Preparation

For the sauce heat the oils in a pot. Add the garlic and ginger and stir. Before brown add the sweet and sour tamarind sauce Mixed kitchen, lemon zest and soy. Stir and adjust the seasoning with soy or salt and pepper.
Prepare the medallions: Salt the medallions. In a flat dish spread the jonjoli. Press the medallions on each side with the sesame so that a crust is formed above and below each medallion. Place them without overcoating on a plate.
Heat a little oil in a large pan with teflon and seal the medallions on both sides working, if possible, two by two.
Reheat the sauce and form mirrors on the plate on which it will be served. Place the medallions on top.

PRESENTATION

Serve with apple puree and a little wasabe paste.

TIPS

You have to be careful not to overcook the tuna, because if it gets overcooked, it gets hard.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (3)
GloryDi Mendoza
18/02/2018 21:48:35
Exquisita combinación, salió riquísimo
Ramon Gomez Chef Rogu
07/07/2016 16:45:17
sabores Espectacular mezcla  de sabores, me quedo sin palabras 
Raquel Margarita Ramirez Sanchez
16/06/2016 17:09:08
Excelete receta Me quedo riquisimo. Gracias

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