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Tomates rellenos de tartar de atún rojo.

16/10/2016 3 min read
¡¡Ya vooooooy!!

Podría deciros que, durante toda mi infancia (y parte de la adolescencia, para que vamos a engañarnos) ese fue mi grito de guerra.
Bueno, más bien sería algo más parecido a esto:

 ¡Ya voy mamá! (Mi madre llamándonos para cenar)
 ¡Voy, voy, ya voy! (5 minutos más tarde)
 ¡Qué ya vooooooy! (3 minutos después)
– ¡Si ya ibaaaa!!(dicho con cara de absoluta inocencia 10 minutos después de la primera llamada, y con mi madre asomando por el quicio de la puerta de mi habitación, con cara de mosqueo…)

¡Dios mío, cuánta paciencia gastó conmigo mi madre!!
Y es que yo siempre he sido tardona.

Muy tardona.

Rematadamente tardona.

Y lenta, muuuuuuy lenta.

Así que con esa combinación de factores, os podéis imaginar que siempre llegaba tarde a todos los sitios…

Bueno , pues ahora el que tiene más paciencia conmigo que el Santo Job, es mi santo esposo.
Y aunque ahora no es a cenar a donde llego tarde (básicamente porque la cena está lista cuando yo digo, que para eso la hago yo), sí tengo a mi Pepito Grillo cada poco susurrándome a la oreja:

-¿Has preparado ya el post para esta semana?

Y sabéis cuál es mi respuesta ¿no?

-¡¡¡¡¡Ya voooooooy!!!!!

Así que claro, luego me pasa lo que me pasa, que voy tarde con los post, y cuando quiero publicar estos deliciosos tomates rellenos de tartar de atún rojo, pues me encuentro con la temporada de tomates ya finalizando…

Sí, lo se ¡soy un desastre!
Pero, en cualquier caso, no quería dejar de traeros esta receta, porque es deliciosa, y aunque la temporada de tomates no esté en su mejor momento, siempre podéis preparar simplemente el tartar de atún (sin rellenar con él los tomates) o guardar la receta para el año próximo.

¡Hala, para que no digáis que no soy previsora…ejem!

Pues no me enrollo más y os dejo con esta deliciosa receta:
Preparación:
Comenzamos preparando los tomates.
En primer lugar le cortamos la parte de arriba a los tomates y la reservamos, ya que será la tapa de nuestros tomates (en las fotos apreciaréis mejor a lo que me refiero).
Vaciamos los tomates de carne y semillas ayudándonos de una cuchara y un cuchillo, o mejor aún, de un sacabolas como el que se utiliza para hacer bolitas de melón o sandía, poniendo cuidado en no romper la piel, y procurando no vaciar demasiado el tomate, ya que si no quedará demasiado fino, y no debemos olvidar que será el recipiente para nuestro tartar.
Si el tomate tiene mucha carne (como era mi caso) la reservamos para otra receta, pero ¡no la tiréis!
Una vez vacíos, les echamos un poquito de sal y los dejamos escurrir boca abajo para que pierdan el exceso de agua.
Mientras escurren los tomates, vamos preparando el relleno.
Para el tartar:
Cortamos el atún en dados, de aproximadamente 1,5 cm por cada lado. Una vez que lo tengamos troceado, ponemos el atún en un bol y añadimos la salsa de soja, el jengibre, la cayena y la ralladura de lima. Mezclamos bien y reservamos.
Troceamos el aguacate en dados de tamaño similar al atún, lo rociamos con el zumo de lima para que no se oxide y reservamos.
Cortamos la cebolla en cuadraditos muy pequeños y reservamos.
A continuación mezclamos el atún, el aguacate y la cebolla y rellenamos los tomates con esta mezcla.
Llevamos al frigorífico durante al menos 30 minutos…

¡¡Y a disfrutar!!

Notas:
  • Dado que vamos a consumir el pescado crudo, lo más recomendable es congelarlo durante al menos 72 horas, para evitar el temido anisakis.
  • La forma más rápida y limpia de cortar el aguacate es la siguiente:
         -Cortamos el aguacate al medio longitudinalmente.
         -Le quitamos el hueso clavando la hoja de un cuchillo en él y haciendo un giro.
         -A continuación para cortar el aguacate, hacemos una serie de cortes paralelos, longitudinales y            transversales (a lo largo y a lo ancho) en la pulpa.
         -Sacamos la pulpa deslizando una cuchara entre la cáscara y la carne.
          ¡Y listo!!



Receta adaptada de «Elle Gourmet»

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