Tuna Muxama with asparagus and wild mushrooms salads, cheese slices, grain bread crumble and mackerel garum vinaigrette
Ingredients:
1 pack of Selo de Mar tuna muxama
7.00 oz of mushrooms, cut in four
3.5 oz of asparagus, prepped and cut in half
2.8 oz of cheese, sliced
.4oz of grain bread, crumbled
1 shallot, chopped or ½ onion
1 tablespoon of butter
1 tablespoon of olive oil
Salt, as needed
Black pepper, as needed
Ingredients for mackerel garum Vinaigrette
3 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 teaspoon of mackerel garum (optional)
1 teaspoon of honey
1 teaspoon of mustard
Salt, as needed
black pepper
Vinaigrette preparation:
Place all the ingredients in a tall cup and turn on a hand blender in medium speed until everything becomes homogeneous and reserve.
Salad Prep:
Place the butter and the olive oil in a frying pan and bring to medium heat. When the butter has melted, add the finely chopped shallot and quickly mix.
Add the mushrooms and sauté for another 4 minutes.
Add the prepped asparagus and sauté until they are “al dente”. If necessary add a drizzle of olive oil during the process.
Set the sauté on a plate, add the tuna muxama slices, cheese slices, grain bread crumble and finally drizzle the salad with the garum vinaigrette.
In addition to the tuna muxama and mackerel garum from SELO DE MAR, we used the products of the producers: Tiago Sena, I am Cheese, The Millstone and Prata de Mel
Photo: Mariana Motta Veiga
