Tuna tataki and mango rolls
This absolutely delicate amuse-bouche, inspired by Japanese culinary art, is a subtle and refreshing preamble to festive meals!
6-8
people
30 min
preparation time
None
cooking time
All ingredients
1 tin of 139g of la belle-iloise Tuna au naturel
1 glass 95g of la belle-iloise Mayoz'algues
10 rice sheets
1 mango
4 red cabbage leaves
4 iceberg lettuce leaves
1 half cup roasted black and white sesame seeds
8 fresh coriander leaves
Let's get started
Total time
30 min
Preparation
30 min
Cooking
None
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Step 1Peel and cut the mango into small sticks, along with the red cabbage and iceberg lettuce
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Step 2Drain the tin of la belle-iloise Tuna au naturel
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Step 3In a bowl, mix the la belle-iloise Tuna au naturel with 2 tablespoons of la belle-iloise Mayoz'algues.
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Step 4Blend the mango offcuts with the cider vinegar, salt and pepper and set aside
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Step 5Soak a sheet of rice in cold water for 10 seconds Drain and place on a board Sprinkle the sesame seeds over the rice paper
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Step 6Garnish the bottom edge of the leaf with the tuna mixture, a few mango, cabbage and iceberg sticks and coriander leaves
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Step 7Fold the bottom edge of the sheet over the filling, then the sides and roll up the rice paper
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