- Ingredients: Fresh tuna 400 g, Miso 30 ml, Honey 15 ml, Rice vinegar 15 ml, Mirin or white wine 5 ml, Lemon juice 3 ml, Soy sauce low in salt 15 ml, Extra virgin olive oil and a little more for the griddle 5 ml, Sesame seeds, Fresh broad beans in their pods 1 kg, Fresh fennel (leaves) or dill, Capers 15 ml, Lemon juice and grated 5 ml, Ground black pepper, Extra virgin olive oil , Salt.
- Preparation: Mix all the ingredients of the sauce in a bowl (up to 5 ml of oil), beating well to obtain a homogeneous cream, not very thick or very liquid. Dry the tuna with kitchen paper, arrange in a deep plate and paint with a little of the sauce. Let marinate while we prepare the salad. Take the beans out of the pods. Put water to heat and scald them for a couple of minutes, depending on the size. Drain quickly, better if we let them cool in a cold bowl on ice. The outer skin will have been darker and it is easy to remove it, very gently so as not to break them too much. Arrange in a bowl, add the capers, the chopped fennel leaves, the lemon zest and juice, and oil to taste. Season lightly and mix well. For the tuna, heat a little oil in a griddle or a good frying pan and cook back and forth. Add the sauce on both sides to glaze the fish. We can use the grill for the final touch if we have the oven on, or give it a blowtorch touch. Serve with a final extra layer of sauce if there is any leftover, and sesame seeds.
