Spicy Yellowfin Tuna Recipe
Avocado, Cucumber, Piquillo Pepper, Orange Gel, Harissa Aioli
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Ingredients
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Main Ingredients
For the Orange Gel
For the Harissa Aioli
Garnish
Method
Preparing the Orange Gel
- 1
Make the Orange Gel
In a small saucepan, combine the fresh orange juice and agar-agar powder. Heat over medium heat, stirring constantly until it comes to a gentle boil.
- 2
Set the Gel
Once boiling, reduce the heat and continue to stir for another 2 minutes. Remove from heat and pour into a shallow dish. Allow to cool and set in the refrigerator for at least 30 minutes.
Preparing the Harissa Aioli
- 3
Mix the Aioli Ingredients
In a bowl, combine mayonnaise, harissa paste, minced garlic clove, and lemon juice. Whisk until smooth and well blended.
- 4
Chill the Aioli
Cover and refrigerate the harissa aioli for at least 15 minutes to allow the flavors to meld.
Preparing the Tuna and Vegetables
- 5
Slice the Tuna
Using a sharp knife, slice the yellowfin tuna into thin sashimi-style slices. Set aside.
- 6
Prepare the Avocado
Halve the avocado, remove the pit, and slice it into thin pieces.
- 7
Slice the Cucumber
Thinly slice the cucumber into rounds.
- 8
Prepare the Piquillo Peppers
Drain the piquillo peppers from the jar and set aside for plating.
Plating the Dish
- 9
Arrange the Ingredients
On a serving plate, artistically arrange the slices of yellowfin tuna, avocado, cucumber, and piquillo peppers.
- 10
Add the Orange Gel
Using a spoon or squeeze bottle, drizzle the orange gel around the plate.
- 11
Finish with Harissa Aioli
Dollop the harissa aioli on top of the tuna or drizzle it around the plate.
- 12
Garnish
Sprinkle fresh cilantro and sesame seeds on top for garnish before serving.
