We can choose the flavors that we like the most and aromatize with our favorite herb. We can even add color depending on the chosen ingredients.
This one today is marinated with lemon, sugar and parsley and accompanied by our soy mayonnaise, it is perfect as a first course or for a light dinner.
1 fresh-frozen tuna or salmon fillet cut into a 6cm-thick ingot
For the marinade:
• A bunch of fresh parsley
• 1 clove garlic
• 1 large lemon
• 2 bay leaves
• 2 tablespoons of sugar
• 75 ml of oil
• 1 teaspoon of salt For the soy mayonnaise
• 1 egg
• 200 ml of sunflower oil
• 2 tablespoons of soy
• 1 tip of hot paprika
• A few drops of vinegar
Wash the parsley and finely chop it. Wash the lemon, grate the skin and squeeze it. Peel and chop the garlic clove. In a bowl, mix all the ingredients for the marinade.
Put the tuna in a bowl and cover with the marinade.
While we prepare a soy mayonnaise. We beat all the ingredients except the oil that we will add little by little so that the oil emulsifies. Beat until the mayonnaise is thick.
We put to heat an Advanced frying pan . Paint with a little oil and brown the tuna ingot, letting it brown for a minute on each side. This will seal the tuna but leave it raw inside. If you like it more cooked, you just have to leave it for 3 minutes on each side.
Cut into fillets and serve with salad and our soy mayonnaise.
Photography and recipe by Loleta .