Recipes for healthy eating: Tuna tartare, mango and black rice
Written on 13/8/10 by Cathe in Articles |
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Here's an easy and impressive dish especially for the appearance of the contrast between the natural black of black rice and raw tuna rose and bright yellow mango.
For the black rice, cooked by boiling is that simple or if you prefer the traditional method pilaf, it is necessary in both cases, however, be careful to not serve it too al dente and to wait for the correct cooking time as this Rice tends to be more compact and less soft white rice.
As for the latter, you can use a dome-shaped seasoned with a little oil and a dipping bowl or the form you prefer, pressing the rice into the bowl and reversing it will get a dome of white rice but also of high esthetic taste a bit 'exotic and unusual.
For the raw tuna is recommended that a selection of yellow-fin and if the called party can stomach that corresponds exactly to the belly of the fish or its softer and less stringy part, typically used to make sushi. Take your fresh tuna and a good sharp knife to cut the small pezzetini first one way and then another. E 'strongly discouraged the use of hearing smenbrano chippers because the muscle fibers and changes its taste.
Once shredded or cut the flesh into large pieces of tuna, we start to season it with plenty of lemon, olive oil of good quality, a sprinkling of salt and freshly ground black pepper.
The mango should be chosen not mature and immature, which unfortunately many restaurants, remember that the unripe fruit is not always a suitable food. To cut without crushing, because it was usually filamentous, I recommend the method they use in the East.
To do this, simply cut it lengthwise with two cuts to the sides of the central core, resulting in two equal parts on which will apply with a good knife cuts deep into the flesh of the fruit but do not get to cut the outer skin, the cuts will be vertical and how to draw a horizontal grid. After making the cuts turn the mango part like a glove, the curvature of the skin becomes concave from convex and diced mango are emphasized and are easily removable as well as good.
Arrange the mango cubes as suits you best, even leaving a dome over their natural support given by the skin of the fruit and do not forget to dress themselves with a little oil and salt.
You can then apply a large number of variants, for example, if you like the taste of raw fish can cut the tuna into large chunks, or use the raw peeled prawns in Sicily, these two ingredients, whether fresh, even alone and elegantly arranged, are sufficient to ensure the success of the dish.
Indeed, the presence of the mango is not essential as the choice of fish can be diversified through the shrimp and octopus in winter or in the event of a hurry you can also use smoked salmon and garnish with slices of orange.
The dish is prepared very quickly and it bodes well for a wonderful evening by candlelight can be enjoyed in good company, perhaps with a glass of excellent white wine to warm the whole.
Buon Ferragosto!
