Restaurants›BCN Taste & Tradition›Bluefin Tuna And Green Onions, Eucalyptus Oil, Mushroom And Bonito Flake Sauce, And Beet Vinaigrette Recipe

Bluefin Tuna And Green Onions, Eucalyptus Oil, Mushroom And Bonito Flake Sauce, And Beet Vinaigrette Recipe

Inspired by BCN Taste & Tradition
Time30m
Serves2

Atún con cebollas tiernas, aceite de eucalipto y vinagreta de remolacha

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Beet Vinaigrette

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Add the cooked diced beetroot and mix until combined. Set aside.

2

Cook the Mushrooms

In a pan over medium heat, add a tablespoon of eucalyptus oil. Sauté the mushrooms until golden brown, about 5-7 minutes. Add the bonito flakes and stir for another 2 minutes, then remove from heat.

3

Prepare the Tuna

Season the Bluefin tuna with salt and black pepper. Heat a grill pan over high heat and brush it lightly with eucalyptus oil. Sear the tuna for about 1-2 minutes on each side for rare, or until desired doneness.

4

Plate the Dish

Slice the seared tuna and arrange it on a plate. Top with the sautéed mushrooms and bonito flakes. Garnish with sliced green onions and drizzle with the beet vinaigrette.