Tuna tataki with a sprout salad and citrus dressing
José Avillez
4 person/people
Ingredients:
Tuna:
- 4 x 160 g boneless tuna fillets, cut into cubes
- 60 g of leek, cut into very fine julienne strips
- 20 g of ginger, cut into thin julienne strips
- 20 g of sesame seeds
- “Fleur de sel” to taste
Sprout Salad:
- 80 g of soya bean sprouts
- 40 g of alfalfa sprouts
- 10 g of coriander sprouts
Citrus sauce:
- 40 ml of tangerine juice
- 20 ml of juice from 1 red grapefruit
- 20 ml of juice from 1 lime
- 1 clove of garlic, grated
- 1 teaspoon of sesame oil
Preparation:
To make the citrus dressing, mix the mandarin juice, red grapefruit juice and lime juice in a bowl. Add the grated garlic and sesame oil, mix well and set aside.
On a grill, sear the tuna, seasoned just before cooking with fleur de sel. Leave to cool slightly, then cut into thin slices.
In a bowl, mix together the soya sprouts, alfalfa sprouts and coriander sprouts. Season with a little of the citrus dressing and toss well.
Serve the sliced tuna with the sprout salad. Finish with sesame seeds, a little citrus dressing and, on top, “fleur de sel”, ginger and leek, all cut into julienne strips.
I firmly believe that healthy eating is one of the cornerstones of a balanced and fulfilling life. It is not just about counting calories or following passing fads — it is about looking after our bodies, our minds and our emotions through the way we eat every day. Eating well is an act of self-love, of respect for nature and for the culture around us.
For me, the Mediterranean diet is an extraordinary example of how tradition can be our greatest ally in health. Rich in extra virgin olive oil, fish, vegetables, fruit, whole grains and aromatic herbs, it is a diet that celebrates the very best our region has to offer. It is tasty, balanced and deeply rooted in our origins. More than just a way of eating, it is a way of life.
Eating seasonal produce and buying directly from local producers is a choice that has a huge impact. Firstly, because seasonal produce is fresher and richer in flavour and nutrients. Secondly, because supporting small-scale producers means protecting our agricultural ecosystem, our local economy and the diversity of our cuisine. It is a way of keeping traditions alive and ensuring a more sustainable future.
And it is important to emphasise that eating healthily does not mean giving up pleasure. Quite the opposite, in fact. With creativity, respect for ingredients and a passion for what you do, it is possible to create dishes that nourish both body and soul. Healthy cooking can — and should — be delicious.
José Avillez
In Contact
Address Rua de Jorge de Viterbo Ferreira 228, 4050-313 Porto
