{"id":44651,"date":"2022-07-24T23:18:22","date_gmt":"2022-07-24T23:18:22","guid":{"rendered":"https:\/\/cucineditalia.com\/a-stellar-recipe-for-tataki-carpaccio\/"},"modified":"2022-08-15T07:03:17","modified_gmt":"2022-08-15T07:03:17","slug":"a-stellar-recipe-for-tataki-carpaccio","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/a-stellar-recipe-for-tataki-carpaccio\/","title":{"rendered":"A Stellar Recipe for Tataki Carpaccio"},"content":{"rendered":"\n

A fresh and delicate recipe, with citrus and bell pepper notes, perfect to prepare on a hot summer day: Tataki Carpaccio, a signature dish from Alessio D’Agostino, Head Chef of Sushi and Co. in Naples<\/a>.<\/em><\/p>\n\n\n\n

Alessio D’Agostino, for his Tataki Carpaccio, uses Red Tuna fillet, with a zuke marinade in soy sauce, seared on all four sides on a grill with binchotan vegetable coals. He then cuts the fillet into slices about 3 millimeters thick and seasons it with citrus ponzu sauce. The dish is then finished with a dollop of jalapeno sauce and a julienne of sweet jalapeno.<\/p>\n\n\n\n

Recipe Ingredients for Four People<\/strong><\/h2>\n\n\n\n

For the tuna fillets<\/strong><\/h3>\n\n\n
\n
Tuna fillets<\/strong>: 200 g<\/div>\n
White soy sauce<\/strong>: to taste<\/div>\n
Evo oil<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the citrus ponzu sauce<\/strong><\/h3>\n\n\n
\n
Lemon juice<\/strong>: 100 ml<\/div>\n
Rice vinegar<\/strong>: 30 ml<\/div>\n
Soy sauce<\/strong>: 70 ml<\/div>\n
Mirin<\/strong>: 30 ml<\/div>\n
Brown sugar<\/strong>: 10 g<\/div>\n
Limes<\/strong>: 2<\/div>\n
Oranges<\/strong>: 2<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the jalapeno mayonnaise<\/strong><\/h3>\n\n\n
\n
Egg yolks<\/strong>: 2<\/div>\n
Seed oil<\/strong>: 200 ml<\/div>\n
Lemon<\/strong>: 1<\/div>\n
Salt<\/strong>: 1 pinch<\/div>\n
Pepper<\/strong>: 1 pinch<\/div>\n
Jalapeno chilies<\/strong>: 40 g<\/div>\n
Dark soy<\/strong>: 20 ml<\/div>\n
Mirin<\/strong>: 20 ml<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure for Tataki Carpaccio<\/strong><\/h2>\n\n\n\n

For the tuna fillets<\/strong><\/h3>\n\n\n\n

The Red Tuna fillet undergoes zuke marinating in soy sauce for about four hours. It is then seared on all four sides on a grill. Next, it is cut into slices about 3 millimeters thick and seasoned with the citrus ponzu sauce. The dish is finished with a dollop of jalapeno sauce and a julienne of sweet jalapeno.<\/p>\n\n\n\n

For the citrus ponzu sauce<\/strong><\/h3>\n\n\n\n

Mix all ingredients with a whisk, finally cut the limes and oranges in half and let everything rest for 24 hours in the refrigerator. Strain to avoid citrus residuals.<\/p>\n\n\n\n

For the jalapeno mayonnaise<\/strong><\/h3>\n\n\n\n

Proceed with the preparation of a classic mayonnaise with the ingredients indicated, then cut the chilies and remove the seeds. Blend all ingredients in the food processor until it is lump-free and silky.<\/p>\n\n\n\n

SUSHI AND CO.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A fresh and delicate recipe, with citrus and bell pepper notes, perfect to prepare on a hot summer day: Tataki Carpaccio, a signature dish from Alessio D’Agostino, Head Chef of Sushi and Co. in Naples. Alessio D’Agostino, for his Tataki Carpaccio, uses Red Tuna fillet, with a zuke marinade in soy sauce, seared on all […]<\/p>\n","protected":false},"author":4,"featured_media":43292,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[19498,19497,19495,19496],"class_list":{"0":"post-44651","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-italianmichelinstarrecipes","10":"tag-michelinrecipes-en","11":"tag-tunadish","12":"tag-tunarecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/44651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=44651"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/44651\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/43292"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=44651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=44651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=44651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}