Carpaccio of tuna on glaze of tomato
Pubblished bykageja
For the glaze of tomato to crush the tomatoes in a great bowl, to wind them in a cloth, inserted in a gauze with some weight above. Let's allow to drain t in a bowl for the whole night.
When we have removed the water of the tomato, to heat some in a casserole and you add the glaze sheets. To mix well up to the melting. To remove from the fire and to add the water of remaining tomato. We prepare this mixture on a tray with a height of around two centimetres and you allow to cool in the refrigerator up to solidify.
For the carpaccio of tuna we remove skin and lisp and we leave it in freezer wound in a transparent film. Before he freezes totally, it needs to throw it out and to cut it to thin slides.
We cut the glaze of tomato in portions and above each put a slice of tuna. We add salt and pepper to like.
We finally set above every portion of the leaves of arugula and the strips of red and green pepper. We season with oil and a vinegar and we serve in table.
Source: tusrecetas.abcdesevilla.es
