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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.
Potato salad
Hello,
This is a very suitable recipe for summer, you can eat at ambient temperature and it is a good choice to bring to work on a tupper or to bring for a picnic.
Ingredients:
- Potatoes
- Onion
- Olives
- Tuna
- Anchovies
- Egg
Start cooking the potatoes just cleaned wihout peeling in a pot with boiling water and handful of salt. Cook them for about 25 minutes and let rest off the water for at least one hour.
Then you will be able to peel them easily, after peeled cut them in small cubes and reserve in a bowl. Chop an onion and add it on the bowl, add also some ground pepper, about a dozen of olives cut in pieces, some anchovies, and tuna.
Instead of hard-boiled egg I prefer mix the salad with a mayonnaise, put an egg on a blender cup, some salt a few drops of vinegar or lemon and some sunflower oil. Let the mixer run on the bottom for 10 seconds and then move the mixer up and down until the mix is well integrated, you can add more oil slowly to obtain more mayonnaise.
Finally add the mayonnaise to the bowl and mix everything. Maintain in the fridge and remove the salad from fridge some hours before eating.
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.
Esqueixada
Hello,
Esqueixada is a very typical recipe from Catalonia, it’s quite easy to prepare and it’s an extraordinary choice for summer because you eat it at ambient temperature, even a bit cold.
Ingredients:
- Cod
- Tomato
- Onion
- Green pepper
- Black olives
- Vinegar
If you bough the cod preserved in salt, you must desalt previously. To do so put the cod under the tap with cold water and remove the salt surrounding the pieces. Place in a recipient with water in the fridge for 3 days replacing the water each 12 hours.
Once the cod is desalted remove the skin and crumble the cod with your hands leaving them on a bowl.
Add also on the bowl a green pepper cut in small pieces, two onions cut into strips (I’ve used red onion, but perhaps it’s better to use spring onions), and three tomatoes cut in small pieces with the peduncle removed and optionally peeled, it takes some time to peel the tomatoes but then it is very pleasant when you don’t find their skin when eating.
Finally add some black olives, salt, olive oil and vinegar, mix well everything and let rest in the fridge one night. You must remove it from fridge about 20 minutes before serving.
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 