50-Shades of Maguro

A FUSION OF ITALIAN & JAPANESE CUISINE

Ingredients

2 Serving Size

Fresh Tuna (150 g or 520 oz)

Capers (25 g or 3 Tbsp)

Extra-Virgin Olive Oil
(60 g or 4 Tbsp)

Fresh Red Tomatoes Juice (Pearls) (100 g or 1/2 cup)

Salt

Shirataki Rice
(2 packages)

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Step-by-Step

recipe

steps1

Thick slice the Fresh Tuna as for sashimi.

steps2

Prepare by side the Fresh Tomatoes Juice. Create Molecular Cuisine’s Tomatoes Pearls.

steps3

SHIRATAKI RICE PREPARATION: DRAIN IN A LARGE SIEVE AND WASH UNDER COLD FRESH RUNNING WATER SHIRATAKI RICE FOR ABOUT 2-3 MINUTES. RINSE THEM AND BOIL THEM IN A LARGE POT WITH SALTED WATER FOR ABOUT 2 MINUTES.

steps4

Put in a skillet frying pan two tablespoon of Extra-Virgin Olive Oil.

steps5

Add to the skillet frying pan the Shirataki Rice. Stir-fry and toss for about 3 minutes.

steps6

Serve at once using laddle. Serve with Fresh Tuna slices, Capers and Fresh Tomatoes Pearls on top and Extra-Virgin Olive Oil.

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