Bonito tartare canapé with clams
We're going to make a fantastic appetizer that Mar suggests on her blog Sea Recipes (My Sweet and Savory Recipes): Bonito Tartare Toasts.
It looks fantastic, and she loves our product—she says it deserves a place of honor on her blog. Thank you, Mar, for trusting us and for your encouragement.
🤘Let's get to the recipe!🤘
ingredients
- bonito fillets or a taco, about 250 gr, previously frozen to prevent the dreaded anisakis
- 1/2 small red onion, finely chopped
- 1 tablespoon of lemon juice
- 1 tablespoon of extra virgin olive oil
- tablespoon of soy sauce
- 1 tablespoon of old-fashioned mustard
- Salt
- Pepper
- Natural "Mariñeiras" Extra Virgin Olive Oil
We remove the skin and bones from the bonito and cut it with a knife, preferably into small cubes (but not too tiny). If you look closely at my tartare, you’ll see some elongated pieces as well, because I used the part right next to the ventresca—which is like a fillet and comes in thin slices—hence that shape.
Mix the remaining ingredients in a bowl, then add the tuna, mixing gently but thoroughly so that everything is well coated.
Put it in the fridge for at least half an hour. .
When serving, place it on top of the mussels in olive oil.
And that's it!
