Tuna Makis & Seaweed Tartar
Looking to give your maki rolls a Breton twist? This recipe pairs White Germon Tuna with Groix & Nature Seaweed Tartare for a flavorful, briny bite that puts a coastal French spin on the Japanese classic.
For
4 persons
Préparation
30 minutes
Cooking
15 minutes
- 300 g sushi rice
- 10 cl rice vinegar
- 100 g Groix & Nature Seaweed Tartare
- 2 cans Groix & Nature White Germon Tuna
- 3 sheets of nori
- Sesame seeds
- Soy sauce
- Rinse the rice and pour into a saucepan with half a liter of water, cover tightly.
- Bring to the boil over medium heat for 5 min, then lower the heat and cook for 10 min.
- Remove the lid and leave to stand off the heat for 10 min.
- Add the hot rice vinegar and leave to cool.
- Place the nori sheet on a mat or cling film and cover with a layer of rice. Leave one or two centimetres uncovered along the width, so that you can close the roll.
- Place a strip of crumbled tuna in the center, 3 cm wide and running the length of the roll, then add the seaweed tartar in the middle.
- Roll up from the bottom, exerting gentle pressure. Moisten the remaining strip for easier closing.
- Cut the rolls into 2-3 cm strips, sprinkle with roasted sesame seeds and serve with sweet or savory soy sauce.
