Alloraaa Hello everyone!
That today is not a real recipe, but mine was an experiment. Let me explain.
I've always loved the tuna tartare , eaten for the first time in a winery of Gallipoli, where he was really prepared to art, from there not by chance, comes my love for this type of fish, but I've never tried to prepare as much inexperienced.
Saturday but ... wandering around the supermarket, get it by mistake in front of the fish counter where you can find the finest products in the magnificent ... this ruby \u200b\u200bred thread.
The tuna has a consistency so special is that it seems fine ... candied fruit, the thread does not have any imperfection and its linearity and its quasi-transparency I dare say, it reminds me just of candied fruits.
This post does not contain a recipe, but the Board of suggestions if you like me, you have never prepared this dish.
I bought around 240/250 grams of tuna (since the first time, I did not want to risk) and I searched on the internet, in magazines, in books at my disposal many recipes Tart.
I tried to understand the basics, and have concluded that it was certainly a just orange juice (I prefer lemon juice because the more delicate) and extra virgin olive oil.
The recipes list the ingredients of all kinds, including those essential but I chose the chopped capers. I kept
with toasted pine nuts, toasted sesame seeds, a clove of garlic to flavor (but next time I think I chop), Worchester sauce, Tabasco sauce, grated ginger and soy sauce.
are together all ingredients and let marinate for a few minutes.
It transforms the dish with the help of a pastry rings.
The thread in the foreground instead of tuna is seared, seared too ... unfortunately I missed the cooking time, for sure because I used a pot that is too thin that I was misled. The thread was to be only just cooked and raw inside :-( but my patience ... it is completely cooked, the next time I'll know where corregere the error.
like I hope my recipe / advice you enjoyed.
A big kiss and good week!
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