Salt-cured Seafood Salad with Tempura
What ingredients I need?
- - Casa Santoña Mojama Tuna Extra
- - Casa Santoña Ling Roe
- - 2 eggs
- - Half a litre of beer
- - 6 saffron stems (or one packet of ground saffron)
- - 250 g tempura flour
- - Mixed lettuce
- - Cherry tomatoes
- - Pistachios (or other seeds or nuts)
- - Prawn
- - Cod
How do I prepare?
In this recipe we bring interesting new flavors and textures to the common salad, adding excitement to this fresh and healthy dish.
For the tempura:
First beat the eggs and add the tempura flour.
Mix in the beer and stir until the dough is smooth, even, and without lumps. Finally add the saffron and stir.
Put the lettuce, tomatoes, and pistachios in a bowl.
Add a few thin slices of Mojama Tuna and the Ling Roe.
To top it off, add the tempura (in this case shrimp and cod, fried in hot oil) to the centre and dress it to taste (we used an oil flavoured with lemon).