Marina Azul

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Marina Azul

Tuna Sushi Timbal

Name: Tuna Sushi Timbal
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 3/4 cups mayonnaise; 2 tablespoons Sriracha sauce; 6 envelopes Marina Azul® low sodium tuna, 74 gc / u; 2 serrano peppers, finely chopped; 2 avocados; 1 tablespoon lemon juice; 1/2 tablespoons sesame oil; 1 tablespoon ginger, finely chopped; to taste salt and pepper; 1 cup sushi rice, cooked, seasoned and cold; 3 mangos, cut into small cubes; 1 cucumber, with peel and cut into cubes; 1/4 red onions, finely chopped; 1/3 cups onion stalk, finely chopped; 3 tablespoons rice vinegar; 2 tablespoons sesame oil; to taste black sesame seed, to decorate; to taste ponzu soy sauce, at your service

50 mins

10 mins

Low

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Marina Azul

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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!

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Ingredients

6 portions

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Preparation

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.