Recipe of maguro

Enjoy this recipe of chef Abel Alberto Mora with our Corona de Aragón Garnacha Rosé 2019


Author: Abel Alberto Mora


  • bluefin tuna
  • Garnishes:
  • carrot
  • zucchini
  • eggplant
  • red pepper
  • thyme
  • Sauce:
  • coconut cream
  • single cream
  • shallot
  • fish broth
  • white wine
  • jumbo shrimp
  • baby squid
  • japanese semi hot curry paste
  • butter
  • Extra garnishes:
  • harusame noodles
  • shichimi togarashi


  • Cut the tuna into 4 equal pieces, set aside to acquire room temperature. Do this following step after preparing the sauce and the garnishes: Seal on the grill for 1 minute on each side avoiding overcooking.
  • Sauce: Cut all vegetables in brunoise. From the zucchini and eggplant only use the peel with a bit of flesh. Deseed the red pepper and remove the white membrane from the interior. In a wok add a small quantity of olive oil and add in the following order: carrot, red pepper, zucchini and eggplant. Stir fry until al dente without overcooking. Add a pinch of salt and a little finely chopped thyme. Set aside.
  • In a saucepan add butter, the shallot in brunoise, the jumbo shrimps without heads and deveined, and the baby squids crosscut into rings. Let it sweat and then deglaze with white wine. Remove the jumbo shrimps and set aside.
  • Add the curry, stir, and add the cream and the coconut cream. Let it simmer; adjust with salt, pepper and fish broth until reaching desire consistency and flavor. Set aside. In a frying pan with abundant hot olive oil fry the harushame noodles. Set aside.
  • Place the ratatouille in the center of the plate from one end to the other. Place the tuna on top and cover with the curry sauce. Distribute in a uniform manner the baby squids and jumbo shrimps. To finish, add a few harushame noodles and sprinkle with shichimi togarashi spice.

Abel Alberto Mora

Abel Alberto Mora is from Buenos Aires, educated in Argentina and settled in Spain since 2004. He is the man who traveled the world because of a leaf of borage. As a result of his travels to Japan, Peru and his unconditional love for the Aragonese products, in 2011 he opened the restaurant Uasabi, specializing in Nikkei cuisine.

His cooking is a fusion of Peruvian and Japanese, with the addition of Aragonese products, a fresh and original proposal for the gastronomic scene of Zaragoza.

The recipe of Maguro as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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