Sesame crusted tuna loins, green sauce and clams

Difficulty: ★★★


  • 800 gr. Tuna loins.
  • 600 gr. Nettle fresh sprouts.
  • 250 gr. Clams (from Pedreña).
  • 3 Garlic cloves.
  • 2 Fresh chives.
  • 50 ml. Dry white wine.
  • Raw sesame seeds.
  • Fish stock.
  • Salt.
  • White pepper.
  • Extra virgin olive oil.
  • Flour.

Category: Main course


Leave the clams to soak with water and salt for 20 minutes. Whiten the nettle leaves in boiling water with salt, drain and dip them into water with ice for some seconds to stop the boiling, with this step we get the nettles green, with a good texture and they lose their urticant effect. Chop the tuna loins into four rectangular portions and coat them with sesame seeds. Chop chives and garlic finely.
Heat some oil to 170 or 180ºC in a Magefesa Vitalia Sauté Pan, brown tuna portions in a way that they remain well browned and taking care that sesame seeds do not get burnt. The tuna core should remain raw. Remove and keep. Add the chives to the same sauté pan, sauté for a couple of minutes and add the garlic, let it sauté until the onion is transparent. Add a couple of flour spoons stirring to avoid a lumpy flour and moist it with white wine and fish broth. Grind the nettles softly together with a part of the sauce in a Magefesa Protect blender. Add it again to the sauce and let it boil. Drain the clams and add them to the sauce, cover the sauté pan and wait until they all open. Adjust salt and white pepper.
Serve the tuna loins covered with the nettle sauce and accompanied by the clams.
Handle the nettles with gloves until the moment of whitening. We may find canned nettles that will make us easier the making of the recipe. If we like medium-rare fish, that sauce may be boiled to the very last moment but we should take into account that tuna is a kind of fish that it is dry and tough if it is over-done.