In Japan, marinated tuna in soy sauce, called “Zuke-maguro”, is a ingredient of sushi. Originally it was marinated for preserving in ancient times. Now We can keep tuna freshly in a fridge, however, it is still so popular because the tuna meat absorbing some soy sauce is quite tasty! It is different from the one dipping in soy sauce. Inspired by it, I created this recipe in a carpaccio style with red wine. It goes well with any wines, of course, the red wine you used in this dish is the best combination!
・150 g red meat of tuna (sliced to 0.5 mm)
・2 tbsp soy sauce
・2 tbsp red wine
・1 1/2 tbsp extra virgin olive oil
1. Put the soy sauce and red wine in a container and marinate the tuna in it for 4 minutes. Turn them down once or twice.