Tuna tataki with Tzatziki and wild arugula

• 200 g of fresh red tuna loin.
• 50 ml soy sauce.
• 30 ml of rice vinegar.
• 1 tablespoon sesame seeds.
• Ginger.
• Salt.

Ingredients for the Tzatziki:

• 1 Greek yogurt.
• 1 cucumber.
• 1 tablespoon extra virgin olive oil (in this case the Arbequina variety).
• 1/2 lemon
• 1 clove garlic.
• A tablespoon of chopped fresh mint.

Elaboration:

We put the tuna in a bowl with the soy sauce, rice vinegar and ginger. We mix and let it marinate for about 2 hours.

Next, we prepare the Tzatziki sauce in this case, although the Tataki can be accompanied with different sauces, rice or vegetables.

We start by peeling the cucumber and washing it well. Then, with a fine grater, We grate it until we get a kind of cucumber puree. We lightly salt it and leave it in a colander or strainer to release the water.

On the other hand, in a bowl, mix the yogurt, EVOO, chopped garlic clove, juice of 1/2 lemon, chopped mint and a pinch of salt and pepper.

Finally, we add the well-drained cucumber and stir gently .

After two hours, we put the sesame seeds on a plate and coat the tuna until it is well covered. Then over low heat and with a little extra virgin we brown it on all four sides, it should be sealed.

We finish the dish by serving the tuna cut into cubes on some wild arugula leaves and some slices of raw mushroom also marinated with evoo, pepper and lemon accompanied by the Tzaziki sauce.

Delicious....