Easy recipe for "Tuna and scallion ajillo

Ahijo" is a dish that can be enjoyed in many variations by changing the ingredients. In the past, we have made ajillo using canned mackerel and hanpen, and this time we will introduce a recipe for ajillo with tuna and leeks.

Tuna and Green Onion Ahijo

Ingredients (for 2 servings)

200 g fenced-in tuna (for sashimi)
1 leek
1/2 bag of maïake mushrooms
1/2 bag of shimeji mushrooms
150 ml olive oil
2 teaspoons grated garlic (tube is OK)
A pinch of hawk's claw
1 teaspoon consommé
2 tablespoons soy sauce

Directions

Cut tuna into bite-sized dice. Put tuna, 1 tablespoon soy sauce and 1 teaspoon garlic in a plastic bag and marinate in the refrigerator for 30 minutes.


2) Cut leeks into diagonal slices. Break up bunashimeji mushrooms and maitake mushrooms.


Heat olive oil, hawk's claw and garlic (1 teaspoon) in a frying pan over medium heat.


When fragrant, add the leeks and mushrooms to the pan.


When the leeks are soft, add the tuna, consommé, and 1 tablespoon soy sauce and cook for 3 minutes.

How does tuna and green onion ahi tuna taste?

The outside of the tuna is cooked and moist, while the inside is a little rare and smooth. The tuna has been marinated so that the flavors are well absorbed. The flavor of the tuna and mushrooms, the aroma of the soy sauce, the garlic, the pungent taste of the hawk's claw, and the sweetness of the green onion all come together to create a delicious combination!


Ahijo is usually served with a baguette, but this is also a perfect accompaniment to rice. Of course, it goes great with sake as well.