Braised Tuna with Balsamic Vinegar Reduction

This is a multi-step recipe, braised tuna comes with rice and sautéed vegetables, all drizzled with a balsamic vinegar reduction. Impress your guests with this oriental meal.

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Preparation Method

  1. Bring the water to the boil and when it is boiling, add the rice. Season with salt and cook for 18 to 20 minutes.
  2. Cut the carrot, Chinese cabbage and leek into julienne strips. Set aside.
  3. Heat the olive oil in a large frying pan and fry the garlic, previously chopped. Add the prepared vegetables and sauté until they are al dente.
  4. Halfway through add the chilli pepper, cleaned of seeds, cut into half-moons, and the soya sprouts.
  5. Stir, add the coriander leaves and season with salt. Sauté for 1 minute more and remove from the heat. Set aside.
  6. In a saucepan, add the soy sauce, sugar and vinegar, bring to the boil and boil for 3 to 4 minutes. Remove and set aside.
  7. Heat a non-stick frying pan with the olive oil, cut the tuna well drained into pieces, sprinkle with the fleur de sel and let it braise on a strong heat on all sides.
  8. Remove from the heat, allow to cool a little and cut the tuna into slices.
  9. Place the sautéed vegetables on the plate, place the tuna on top of them and drizzle with the sauce.
  10. Sprinkle with the sesame seeds and the chopped chives. Serve with the rice.

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