Motxo
Tuna carpaccio,
crispy quinoa tabouli
& charred lemon vin.
Cold tuna, crisp quinoa, lots of herbs, and lemon that has seen just enough heat.
Serves 2Time 25 minMethod raw
Method
- Spread cooked quinoa—or cooked rice—in a flat layer. Bake at 230°F for about 2 hours, or until no steam remains. Fry in deep oil for 15 seconds, drain well, salt, and cool.
- Blister half a lemon in a dry pan. Whisk its juice with olive oil, salt, sumac, and either a drop of pomegranate molasses or a spoonful of red-wine vinegar.
- Put the tuna between sheets of parchment and pound gently with a rolling pin until flat. Peel the top sheet away, invert onto a cold plate, then peel off the second sheet. Spoon over the herb tabouli, crisp quinoa, and dressing just before serving.
Tips
Keep raw tuna cold and serve it right away. Do not dress it early; acid changes its texture fast. Save the other lemon half for the table.
Sequence matters
Prepare the quinoa, herbs, dressing, and chilled plates before slicing the tuna. The fish should spend minutes—not an afternoon—waiting for the rest of dinner.