Marinated tuna with spinach and endive salad

Marinated tuna with spinach and endive salad


- Tuna loin, 4 units of 90 g

- Sesame oil (10 ml)

- Soy sauce (30 ml)

- Ginger (20 g)

- Black pepper (1 g)

- Bay leaf (1 leaf)

- Garlic (1 clove)

- Sunflower oil (15 ml)

- Sherry vinegar (60 ml) and sweet paprika (35 g)


Cut the tuna and leave it to marinate with the rest of the ingredients, except for the paprika. Let it marinate for 2 hours, then remove from the marinade and dry with kitchen paper, brush it with oil and put it in a pan over a very high heat, leaving the inside raw, let it cool, then coat with sweet paprika.


Instructions - Plated


- Marinated tuna

- Bacon (20 g)

- Turnip (40 g)

- Spinach sprouts (120 g)

- Curly endive (100 g)

- Olive oil (60 ml)

- Sherry vinegar (20 ml)

- Salt

Cut the tuna loin, cut the turnip into strips, and cut the bacon into cubes. Make a vinaigrette with the oil, vinegar and salt. Sauté the bacon without letting it colour. Place the curly endive, spinach and sliced tuna on the plate, add the bacon and turnip, then drizzle with the vinaigrette.