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Bouchés de thon, de Bleu et de sésame
Ingrédients
3 steaks de thon frais – coupés en rectangles
1 œuf battu
½ cm (1 po) gingembre frais – pelé et haché finement
½ - 1 petit piment – haché finement quelques feuilles de coriandre – hachées finement
1 paquet (125 g) Fromage Bleu Extra Crémeux Rosenborg-Castello® - émietté
5 cuillères à table 75 g graines de sésame huile pour le sauté
Garniture :
1 mangue
Méthode
1. Combine the ginger, chilli, chopped coriander and Blue Cheese.
2. Press the Blue Cheese mixture in an even layer on the tops of the tuna pieces. Dip the tuna in the beaten egg to give a very light coating then toss in the sesame seeds to give as even a coating as possible.
3. Heat a little oil in a shallow pan and cook the tuna pieces for approx. 6 minutes, turning once half way through.
4. Serve hot with diced mango and cucumber
relish or other accompaniments of your choice.
Fromage Bleu Extra-Crémeux Rosenborg-Castello
