On May 2nd, World Tuna Day is celebrated, a prominent ingredient in kitchens. Versatile, nutritious and present in the daily lives of many Brazilians, it can go far beyond basic recipes. “Tuna is an extremely democratic ingredient. It goes well from the simplest dish to a more elaborate preparation, without losing flavor or quality”, says chef Erick Passarelli, in charge of the Recipe Office.

Below, he recommends three tuna recipes that show how it is possible to explore different flavors with practicality and creativity. Check it out!

For those who want to impress without fuss, this recipe delivers flavor and presentation.

Ingredients

Atum

• 1 high post of fresh tuna
• White and black sesame and vegetable oil to taste

Sauce

• 20 ml soy sauce
• 10 ml of lemon juice
• 1/4 teaspoon ginger juice
• 2 drops of sesame oil

Preparation mode

In a container, mix all the sauce ingredients. Season the tuna with the sauce and press it into the sesame seeds. Book. Heat a frying pan with vegetable oil over medium heat and sear the tuna for 30 to 45 seconds on each side, keeping the inside raw. Turn off the heat and slice into slices. Serve immediately.

A light and sophisticated option, ideal for those who like fresh flavors.

Ingredients

Sashimi

• 1 piece of fresh tuna (from a trusted source), cut into thin slices

Ponzu sauce

• 40 ml soy sauce
• 20 ml of lemon juice
• Death in 10 ml
• 1/2 teaspoon of grated ginger
• 3 drops of sesame oil
• Chopped chives to taste

Preparation mode

In a container, mix all the sauce ingredients and let it rest for at least 15 minutes. Strain and serve with the sashimi and chives.

A quick recipe, perfect for those looking for comfort and flavor in just a few minutes.

Ingredients

• 200 g the noodle (or 300 g of fresh pasta)
• 170 g tuna in oil
• 40 g of butter
• 1 clove of garlic
• Salt, ground black pepper, chopped parsley and lemon zest to taste
• Water for cooking

Preparation mode

Fill a pan with water and bring to a boil over medium heat. Add salt and cook the pasta until al dente. Turn off the heat, drain and set aside. In a pan, melt the butter over medium heat and sauté the garlic without letting it brown. Add the tuna and break it up lightly. Add the already cooked pasta and finish with parsley and lemon zest. Season with salt and black pepper. Serve immediately.

For chef Erick Passarelli, more than following recipes, the important thing is to explore possibilities. “Tuna allows for simple and creative combinations. With just a few ingredients, you can achieve balanced and very tasty dishes”, he concludes.

By Sarah Carvalho