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"YURRITA" TUNA BELLY TOAST WITH WASABI MAYONNAISE

"YURRITA" TUNA BELLY TOAST WITH WASABI MAYONNAISE

by Antonio Romero Casado -

"YURRITA" TUNA BELLY TOAST
WITH WASABI MAYONNAISE

This combination of flavors is a marriage between the spiciness of the wasabi mayonnaise and mustard with the softness of the tuna belly when one method of preserving perfectly complements another.

 

INGREDIENTS

A can of Yurrita Yellowfin Tuna Belly

1/4 baguette

1/2 piquillo pepper El Navarrico

WASABI MAYONNAISE

200ml sunflower oil

100ml ANTONIO ROMERO Hojiblanca extra virgin olive oil

1 egg yolk

20g wasabi

CURRY MUSTARD

1 tablespoon curry

150g Dijon mustard

1 tablespoon honey

 

ADD TO CART
 
READY IN   COOKING TIME   PREP TIME     SERVES
15 min                 5 mins                     10 mins                 2
 
STEPS TO MAKE WASABI MAYONNAISE 
1. Pour the egg yolk into a bowl and beat with a balloon whisk.
2. Add the sunflower oil little by little in a trickle.
3. Mix until emulsified.
4. Add the ANTONIO ROMERO hojiblanca extra virgin olive oil and the wasabi while stirring.
5. Reserve all the mixture in a bottle.
STEPS TO MAKE CURRY MUSTARD
1. Pour the curry, mustard and the honey in a bowl and mix.
FINAL STEPS
1. Cut the bread in half and place in the oven at 250 degrees for 1 minute.
2. Pour a drizzle of olive oil until it covers the whole bread.
3. Spread the mustard on the bread.
4. Cut the two halves of the bread into 8 pieces.
5. Place a slice of Yurrita "ventresca" yellowfin tuna belly on top of each piece of bread.
6. Decorate with lines of mayonnaise.
7. Place a piece of El Navarrico piquillo pepper on each one.

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