Nardín Cantabrian White Tuna with an umeboshi vinaigrette

Preparation: 25 minutes

Serves 4

Difficulty: *

Season: Summer – Autumn

Ingredients:

• 200g Nardín Cantabrian White Tuna
• 60ml rice vinegar
• 10ml soy sauce
• 1 tsp Dijon mustard
• 10ml sesame oil
• 1/2 carrot
• 200g red pepper
• 200g green pepper
• 2 Umeboshi
• 1 small spring onion

Method:

Finely chop all the vegetables and the umeboshi.  Mix the finely chopped vegetables with the rice vinegar, soy sauce, sesame oil and mustard.

Separate the tuna into large chunks.

Serve:

Place the tuna onto the plate and pour the vinaigrette on top to cover the tuna chunks