Black garlic walks on the red carpet for the arrival of sunny days! Its beautiful black dress and its aromas of liquorice and balsamic are assets that do not fail to add a certain charm to your plates (and this, all year). Today, focus on a fresh and colorful recipe to take advantage of subtle land and sea accords.
Ingredients 4 persons :
- 400 gr fresh albacore tuna
- 3 cloves of Maison Boutarin black garlic
- 3 tbsp lime juice or 3 tsp Gimber *
- 2 tbsp unsweetened soy sauce
- 1 tbsp fresh grated ginger or 3 tsp Gimber *
- 1 tbsp chopped cilantro
- 1 tbsp lime zest
- 16 raspberries
- 1 pinch of fleur de sel and freshly ground pepper
Cut the albacore tuna into small pieces and place them in a bowl. Add the lime juice, soy sauce, chopped fresh ginger, chopped cilantro, lime zest and raspberries.
Cut the cloves of black garlic into thin strips and incorporate them into the preparation. Season as you like with fleur de sel and freshly ground pepper, and mix everything gently.
Reserve in the fridge for 20 minutes and it's ready!
Did you know ?
It was in the early 2000s that black garlic first appeared on the east coast of Japan. Here, the transformation of the pods results of an ultra slow cooking process at low temperature, called "Maillard reaction"! These little wonders became famous in Europe during the 2010s. In France, count for around 5-10 € per bulb. If its skin remains white, the pods take on a dark and elegant color of a charcoal black. Unlike classic garlic - which has a strong, tenacious odor and can cause digestive disorders - black garlic has a sweet and tart flavor, due to the sugars present in fresh garlic which will caramelize during the cooking process.
It is also a great source of minerals, iron, calcium and selenium! Black garlic is this petit miracle ingredient particularly indicated for stimulating the immune system and preventing cell aging.
Recipe from Anne Hélène's blog
* 3cc once only