RED RICE WITH CHERRY TOMATOES, CUCUMBER AND SEARED TUNA
- Difficulty: Low
Ingredients for 4 people
350 gr of red rice
1 cucumber
300 gr of cherry tomatoes
1 spring onion
400 gr of fresh tuna
Seeds of white sesame
Extra virgin olive oil
Salt and pepper
Procedimento
-
Chilling
-
Freezing
-
Thawing
STEP 1: TUNA SANITIZATION
Freeze the fillets of fresh tuna with the function of shock freezing the blast chiller until it reaches the temperature of -18ºC to the heart (1 hour and 40 minutes, depends on the thickness of the product), store in the freezer for at least 24 hours before using them. In this way the fish will be completely sanitized.
STEP 2: COOKING RICE
Boil the red rice in plenty of salted water, drain and cool quickly in the blast chiller for about 50 minutes.
STEP 3: PREPARATION OF VEGETABLES AND DISH FINISH
Wash the tomatoes, peel the cucumbers and cut into cubes. Finely slice the onion. Season the red rice with a drizzle of oil, tomatoes, cucumber and spring onion and serve with the thawed tuna and sautéed, 1 minute per side, with white sesame seeds.
Suggerimenti
You can cook a large amount of red rice, cool it quickly with the blast chiller function, and store it in the refrigerator for a week as just done. If necessary, all you have to do is extract the desired amount and season it as you like.
