Tuna loin with seafood sauce and tubers

Tuna loin with seafood sauce and tubers


- Tuna loin (4 portions of 180 g)

- Cassava (50 g)

- Lotus flower (60 g)

- Sunflower oil (300 ml)

- Spinach sprouts (10 g)

- Cherry tomatoes (4 pcs.)

- Olive oil (40 ml)

- Salt

- Pumpkin, potato and pine nut purée

- Seafood sauce


Finely cut the cassava and lotus flower, fry, then remove and dry on kitchen paper. Season to taste. Coat the tuna loin with oil, season and roast in a pan, making sure it stays pink. Heat the prawn sauce and purée, cut the tuna loin, then serve with its garnish, sauce and some spinach leaves.


Method - Pumpkin, potato and pine nut purée


- Pumpkin (200 g)

- Monalisa potato (250 g)

- Pine nuts (20 g)

- Olive oil (25 ml)

- Salt

Boil the potatoes and the peeled and chopped pumpkin in salted water, drain, then mash, adding oil, salt and the pine nuts.

Method - Seafood Sauce


- Small alistado prawns (200 g)

- Olive oil (40 ml)

- Onion (100 g)

- Carrot (70 g)

- Garlic (2 cloves)

- Brandy (20 ml)

- Tomate frito, fried tomato sauce (35 g)

- Sweet paprika (5 g)

- Flour (12 g)

- Bay leaf (1 leaf)

- Fresh dill (1 sprig)

- Salt

Sauté the prawns in the oil, remove when golden brown, add the finely chopped onion, brown it and add the halved garlic and diced onion, sauté everything, add the brandy, reduce, add the paprika and flour, leave for a few seconds, add the tomate frito, evaporate the liquid, add the bay leaf and dill, add half a litre of water, cook gently for about 10 minutes, strain, bring to the heat again, then reduce until you get your desired flavour and texture.