This dish was made in a very short period of time, although the result was quite good. Red tuna fish is a good option when it comes to preparing a quick meal; it only takes a minute to cook, and you can grill it or pan fry it. Remember that in general fish should not be overcooked, especially this kind of fish, which offers a tender and delicate texture when raw.
I prepared a variety of vegetables, such as bell peppers, celery, green onions, carrots, and a type of radish, I chopped them “julienne” and then sauteed them with garlic-perfumed olive oil. I also found some coconut milk, so I added a wasabi touch to it and made an emulsion for a sauce.
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
