Tartar de atún y aguacate con gelatina de tomate

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Tartar de atún y aguacate con gelatina de tomate. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tartar de atún y aguacate con gelatina de tomate is one of the most favored of current trending meals on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. They are nice and they look wonderful. Tartar de atún y aguacate con gelatina de tomate is something which I've loved my whole life.

Many things affect the quality of taste from Tartar de atún y aguacate con gelatina de tomate, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tartar de atún y aguacate con gelatina de tomate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tartar de atún y aguacate con gelatina de tomate is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tartar de atún y aguacate con gelatina de tomate estimated approx 20 ' más macerado.

To begin with this recipe, we have to prepare a few components. You can cook Tartar de atún y aguacate con gelatina de tomate using 12 ingredients and 7 steps. Here is how you cook that.

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#menúsemanal

Ingredients and spices that need to be Get to make Tartar de atún y aguacate con gelatina de tomate:

1. 250 gr atún congelado
2. 1 aguacate
3. 1 limón
4. 1/4 cebolleta
5. sésamo
6. --Para el marinado:
7. 1/2 vaso salsa soja
8. 1/3 vaso aceite sésamo
9. 1 cucharadita jengibre
10. ----Para la gelatina de tomate:
11. 2 hojas gelatina neutra
12. 3 cucharadas mermelada tomate

Instructions to make to make Tartar de atún y aguacate con gelatina de tomate

1. El atún hay que congelarlo porque lo tomaremos crudo, así que es mejor comprarlo congelado, nos ahorramos ese paso y es más barato. Lo cortamos en pequeños dados, lo ponemos en un bol con los ingredientes del marinado. Estará un par de horas en el frigorífico.
2. Pasado el tiempo del marinado, ponemos el atún a escurrir en un colador para que suelte el exceso de líquido y lo mezclamos con la cebolleta cortada lo más pequeña que se pueda.
3. Cortamos en pequeños dados el aguacate y lo rociamos con el zumo del limón.
   Al mismo tiempo hidratamos durante 10 minutos las hojas de gelatina.
4. Ponemos los aros de emplatar sobre papel vegetal, estos nos ayudará a desplazarlos al plato cuando estén listos. En la base del aro ponemos el aguacate, encima el atún.
5. Calentamos la mermelada de tomate y la mezclamos con la gelatina escurrida.
6. Ponemos la gelatina de tomate encima del atún y tapado lo dejamos en el frigorífico unas tres horas para que cuaje.
7. Y ya lo tenemos, al servir ponemos el sésamo por encima.🍺🍺

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