Recipes by Cullera de Boix

Tuna with a vegetable wok

Difficulty level: medium

Diners: 2

Preparation time: 1h 15'


  • 200 g of tuna
  • Ginger
  • 2 tablespoons of soy sauce
  • Extra virgin olive oil
  • Chopped chives


For the soy sauce:

  • 1 tablespoon of peach jam
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sunflower oil


For the vegetable wok:

  • Onion
  • 1 leek
  • ½ a red pepper
  • ½ a green pepper
  • 1 celery 100 g of bean sprouts
  • 1 tablespoon of sesame oil
  • 1 garlic clove, sliced
  • 1 shredded chilli pepper
  • 2 tablespoons of sunflower oil
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Marinate the diced tuna with oil and ginger and grill it.
Put two vacuum packing bags in boiling water for 3 minutes and remove.
For the sauce: mix all ingredients. Set aside.
For the wok: except for the bean sprouts, julienne or finely dice all ingredients and marinate them the day before for 24 hours. Saute and add the bean sprouts. Saute a little more and remove from heat.
Place the vegetables as the dish base, serve the tuna on top, add sauce and chives.

With an oriental touch

Xavier Matarrodona gets inspired by products and techniques Japanese people are crazy about.

No wonder oriental cuisine (Japanese, to be more precise) is so successful in our country. After all, the obsession about product quality and a healthy balance of the dishes are features that are common to the Japanese and Mediterranean cuisines. The Cullera de Boix chef, Xavier Matarrodona, demonstrates this with this tuna sprinkled with soy sauce and accompanied by subtly sauteed vegetables in the wok. This is the example of a recipe that seems less and less exotic in our country. We like to adopt the good things!

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