A summer carpaccio like the red sun! The salt sauce with tomato and spices brings out the umami of the tuna. We recommend seasoning dish number one for this recipe.
It's delicious when freshly made, but it's also great left overnight to let the flavors blend.
Ingredients (serves 4)
- Tuna (for sashimi): 200g
- Onion: 1/8
- ★Sauce
- Tomato: 1 (approximately 150g if using cherry tomatoes)
- Garlic: 1 clove
- Dish Symphony No.1: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Olive oil: 1 tbsp
Preparation
- Thinly slice the onion.
- Finely chop the garlic.
- Cut the tomatoes into cubes about 1cm in size.
How to make it
- Slice the tuna into thin slices and arrange on top.
- Place the (sliced) onion on top of the tuna.
- Mix all the " sauce " ingredients together. Taste and adjust with salt if it seems too bland.
- Pour the sauce on top and it's done.
If you like, you can add a drizzle of soy sauce at the end to make it even more delicious.