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Tuna over bed of caramelized onion
Hello,
While on the macrocasting for the second edition of MasterChef in Spain I saw this recipe from another contestant, and I could not help ask him the recipe I bring to you today. That’s very easy to do and it’s delicious, unless you don’t like fish near raw.
Ingredients:
- Tuna
- Onion
- Teriyaki sauce
- Sugar
- Ginger
As long as tuna will be for a small period of time cooking, to avoid anisakis you can froze tuna about 48 hours and get out of freezer 8 hours before preparing the recipe. Prepare a sauce to marinate the tuna with teriyaki sauce, salt, ground pepper, and grated ginger, mix well and keep the tuna 20 minutes on each side.
To prepare the caramelized onion, cut one onion onto strips, add olive oil in a pan and the onion and some salt. Keep stirring all the time until the onion start to turn golden, then add a bit of sugar and some drops of teriyaki sauce. Keep stirring until the liquid is evaporated.
To cook the tuna, use a griddle very hot, add a bit of sesame oil and cook the tuna about 30 seconds on each side. Place the tuna over the caramelized onion and enjoy.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Ceviche
Hello,
Ceviche is perhaps the most known peruvian dish. There are lot of ways to prepare it, basically changing the kind of fish used, and probably some of the vegetables depending on the availability. You should not consider this as “the ceviche recipe” as long is just my way to prepare and enjoy it, you will find lot of recipes across the web and I just expect this one likes to you.
Ingredients:
- Hake (200 gr without spines and skin)
- 12 prawns
- Half red onion
- 1 tomato
- Coriander
- Lime
Cut the hake without spines and skin in square pieces of about half inch. Cut the prawns in 3 or 4 pieces. Chop half red onion, chop also one tomato and chop a bunch of coriander. Finally squeeze 2 limes over all the ingredients, add salt and olive oil, mix well and let rest half hour before serving.
You should eat all the ceviche after preparing it, if yo try to eat ceviche like next day or some hours later the taste and texture won’t be the same.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Recipes from Spain 