Bluefin tuna crispy taco

This crispy bluefin tuna taco with edamame and avocado sauce is a real treat that you should try at least once in your life.

The key is the raw material, and a good bluefin tuna is the key. When you go to buy it, ask for the part of the loin, which is the one with the reddest color and the least fat. It is the easiest to cut and the most suitable for making tartar.

INGREDIENTS: (4 servings)

• 4 small corn tortillas.
• Olive oil
• 200 gr fresh bluefin tuna
• Edamame seeds
• 2 ripe avocados
• 1 lime or lemon
• 1 red onion
• Fresh cilantro
• 1 yogurt
• Soy sauce
• Mayonnaise
• Siracha sauce
• Pepper

STEP-BY-STEP PREPARATION: ( click here to see the video-recipe)

1. Cut the tuna into cubes, put it in a bowl and add two teaspoons of soy sauce, stir and reserve in the refrigerator.
2. Make the avocado cream by putting the avocado flesh in another bowl, with two tablespoons of yogurt, a pinch of pepper and salt and a squeeze of lime or lemon. Beat until creamy and put it in a piping bag.
3. Boil the edame pods. In a saucepan put water and bring to a boil, add a little salt and boil the edame for about 3 minutes (or follow the instructions on the package). Remove, drain and set aside. Shell the pods and reserve the beans.
4. Cut the red onion into slices.
5. In a small bowl put 4 tablespoons of mayonnaise, and a teaspoon or two (if you like it spicier) of siracha sauce. Stir.
6. Finally, fry the corn tortillas in abundant oil, side by side, being careful not to burn them and place them on absorbent paper to remove excess oil.
7. All that remains is to assemble: put a golden tortilla on a plate, a little sauce spread on the base and in the center a little marinated tuna, with a few edamame beans. Then, with the help of a piping bag, add a few drops of avocado sauce, a few strips of red onion, some coriander leaves and a little sesame.

Is it or is it not a delicacy of the Gods? bluefin tuna taco?

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With all my love,

Mireia Alum