receta de takka don de atún con AOVE
Tekka Don: Tuna bowl with extra virgin olive oil - Reserva familiar Picual Castillo de Canena.


  • Tuna thinly sliced or cut into small pieces
  • Japanese rice short-grained
  • Chives
  • Sesame seeds roasting
  • Salaries in Kizami Nori
  • 5 Shiso leaves Ooba
  • Soy sauce
  • 2 teaspoons mirin sweet rice wine
  • 1 teaspoon sake
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve


  • Steam the rice and let it cool slightly.
  • Mix one tablespoon of soy, two teaspoons of mirin, one teaspoon of sake and a dash of extra virgin olive oil Reserva Familiar Picual Castillo de Canena.
  • Marinate the tuna in the mixture for 3 - 5 minutes.
  • In a bowl, place the rice and on top, the tuna.
  • Sprinkle the chopped spring onion, crushed nori seaweed and sesame seeds. If you have them, you can put shiso leaves to taste, cut into julienne strips on top (optional).
  • Finish with a few drops of AOVE Reserva Familiar Picual and serve.