Nardín Cantabrian White Tuna and pepper gyoza

Captura de pantalla 2019-06-18 a las 09.20.18

One of the main advantages of preparing gyozas is that they are very easy to make and work well with almost any combination of ingredients. In this case, the mixture of Nardín Cantabrian White Tuna and red pepper is a traditional coastal recipe.

Preparation: 30 minutes

Serves 5

Difficulty: **

Season: Summer – Autumn


• 150 g Nardín Cantabrian White Tuna

• 2 spring onions

• 1 garlic clove

• 2 shitake mushrooms

• 1/2 tbsp mirin

• 350g red pepper

• 1 tsp golden sesame

• 20 gyoza wrappers

• 1 tbsp soy sauce

• 1 tbsp saké

• 2 tbsp sunflower oil 


Finely chop the vegetables and mix them in a bowl with the previously flaked tuna. Add the mirin, saké, sesame oil and soy sauce to the mixture and mix everything together.

Fill the wrappers with this mixture, seal them and fry them in sunflower oil until they turn golden. Next, add a little water to the frying pan and cover it so the centre of the gyozas cook properly.


Plate the gyozas and decorate with a few tuna chunks, glazed peppers and chives.

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