Marinated Albacore Tuna and Vegetables with Kalamata Olive Sauce

Hello, this is La Fée Shuka.

At this time of year, even if the days are warm enough to make you sweat, there are still days when it remains chilly in the mornings and evenings.
If this temperature difference continues, it becomes easy for fatigue to accumulate in the body without you noticing.
A loss of appetite might also be a sign of such a change of seasons.
That is precisely why I aim for appetizers that do not burden the stomach but still leave you feeling satisfied.

Albacore tuna is the fish with the palest color among all tuna, with flesh that is close to white.
Also called 'binnaga,' it is characterized by its long pectoral fins, as the name suggests.

It lacks the greasiness of other tuna and has a delicate texture that seems to crumble in your mouth.
It possesses an elegant umami that is the polar opposite of the intensity of red meat tuna.

I want to make the most of the quality of the ingredients, so I keep the cooking to a minimum.
I quickly sear only the surface with olive oil, leaving the inside moist and rare.

A savory aroma is created on the seared side, and when sliced, a pale pink cross-section appears.
Because it is a delicate fish that immediately becomes dry if overcooked, I am especially careful with the degree of searing.

Red and yellow bell peppers are roasted slowly over an open flame until the skin is charred completely black.
By carefully peeling them afterward, the unique grassy smell of the peppers is softened, and their sweetness is significantly enhanced.

The zucchini is sliced and sautéed in olive oil.
Its sweetness increases, making it a great match for the tuna.

With the acidity of cherry tomatoes and the crunch of mizuna, I have brought a sense of lightness to the entire dish.

The sauce is based on Kalamata olives.
This olive, native to Greece, is rich in aroma and depth.
I combine it with olive oil, soy sauce, garlic, and other ingredients, and surprisingly, soy sauce and Kalamata olives go very well together.
This combination of Mediterranean and Japanese flavors has become a sauce that naturally complements both the fish and the vegetables.

As a finishing touch, I add a little Piran salt, known as the 'flower of salt of legend,' to the albacore tuna.
Crystallized in the salt pans of Slovenia relying only on the sun and wind, this salt has no bitterness and its richness in minerals stands out.
Rather than just adding saltiness, it plays the role of gently lifting the umami of the albacore tuna.

Although the composition is simple, I have varied the cooking methods and seasoning for each ingredient.

Please enjoy this dish, which is characteristic of our restaurant, where you can taste the deliciousness of seasonal vegetables and fish.

That is all from the kitchen at La Fée.