Tamago rolls with Nardín Cantabrian White Tuna

Captura de pantalla 2019-06-18 a las 09.35.55

This is a balanced recipe with intense flavours, perfect for sharing.

Preparation: 25 minutes

Serves 4

Difficulty: ***

Season: All year

Ingredients:

• 60g Nardín Cantabrian White Tuna

• 1 tbsp sunflower oil

• 1 tbsp mirin

• 3 tbsp dashi

• 4 eggs

• 2 sheets of nori seaweed

• 1 tbsp soy sauce

Method:

In a bowl, mix the eggs with the soy sauce, dashi and mirin. Next, empty half of the bowl’s contents into a non-stick pan. Cook the omelette at a low temperature, ensuring that it does not lose its moisture. Repeat the process with the other half of the bowl’s contents.

Once you have made two omelettes, cut them into a square shape to match the dimensions of the nori seaweed, leaving a 2cm long space at one end of the nori seaweed to make it easier to roll. Place one sheet of nori seaweed on a makisu (bamboo mat), with the shiniest part face down. Place one of the omelettes on top of this, then roll them together. Repeat the process with the second omelette.

Serve:

Cut the roll three times to obtain 4 pieces of rolled tuna omelette and seaweed. Place a tuna chunk on top of each one. Serve with a little soy sauce in a small bowl.

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