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Nardín Cantabrian White Tuna Bao buns with Teriyaki sauce
- Cantabrian white tuna recipes
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This is a recipe to savour in small quantities, but with interesting textures.
Preparation: 20 minutes
Serves 4
Difficulty: ***
Season: All year
Ingredients:
- 100g Nardín Cantabrian White Tuna
- 4 tbsp grated ginger
- 50g Ibarra chilli peppers
- 130 ml soy sauce
- 130ml mirin
- Golden sesame seeds
- 4 Bao buns
Method:
Drain the grated fresh ginger, then add this drained liquid to the soy sauce and mirin. Mix together in a saucepan and bring to the boil until it has thickened.
Next, fill the Bao bun with the tuna chunks.
Serve:
Add a little Teriyaki sauce to the Bao bun, then add some slices of the Piparra de Ibarra with EuskoLabel, sesame seeds and serve.
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