Tuna Tataki - Chef Andrea Vicens’ Mediterranean Recipe to Toast with BORN ROSÉ BRUT

A few weeks ago we feasted on her Cod Paella with Coconut Water, and today Chef Andrea Vicens is back to share more of her BORN ROSÉ inspired recipes with you.

Uncorking a bottle of BORN ROSÉ BRUT means submerging yourself in a world of bubbles and inviting toasts. Chef Andrea Vicens knows all about this and has captured the essence of our most sophisticated ROSÉ with this tuna tataki recipe. Keep reading to find out how to make it.

Tataki de atún

 

Ingredients:

  • 20 g of apple cider vinegar
  • 50 g of soy sauce
  • 180 g of red tuna
  • 40 g of sugar
  • Sesame
  • Grated carrot
  • Cherry tomatoes
  • Berries
  • Orange peel
  • Lamb’s lettuce
  • Edible flowers

Step by step:

Mix the vinegar with the soy sauce and the sugar. Pour the mixture into a frying pan and heat it until it turns into a light syrup (approx. 3-4 minutes under high heat). Sear the tuna steak for 1.5 minutes on each side. Dip it into the sesame. Cut the steak.

Time to plate the dish! First, create a bed of carrots, then add the lamb’s lettuce, put the tuna on top accompanied by the tomatoes, the berries, the orange peel, and the edible flowers. Finish it off by pouring the leftover syrup from the frying pan onto the dish.

¡Chin chin!

But if there’s one thing that we absolutely adore, it’s to combine our ROSÉ with delish delicacies...

Enjoy La Vie en Rosé!