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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.
Squid in american sauce
Hello,
I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.
Ingredients:
- 1 kg squid
- 1 onion
- 5 garlic cloves
- 4 tomatoes
- 1 chili
- 1 glass of white wine
- 1 cup of brandy
Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.
Cut the squid in rings.
In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.
Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.
3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.
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.
Tuna cake
Hello,
This is a recipe suitable to use as an appetizer for a picnic journey or to bring to work on a tupper.
Ingredients:
- Tuna
- Muscles
- Eggs
- Surimi
- Tomato sauce
- Mayonnaise
- Soy sauce
If you want to use your own mayonnaise on a blender cup add one egg, a few drops of vinegar or lemon juice, a pinch of salt and sunflower oil. With a hand mixer start to mix with the blades at the bottom, after 10 seconds start moving the mixer up and down and add more sunflower oil very slowly without stopping the up and down move.
On a blender cup start to add the ingredients: surimi, about 160 gr of preserved tuna, preserved muscles, 3 tablespoons of tomato sauce, 3 tablespoons of mayonnaise, a bit of soy sauce, 2 whisked eggs, salt and pepper. Mix well.
Put the mix on a mold and bake in the oven at 350ºF (180º F) for 30 minutes.
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.
Salmon with pasta
Hi,
This is a very simple recipe, it will take you no more than ½ hour. For me it is a great dish for a supper.
Ingredients:
- 400 gr salmon
- Pasta
- 1 onion
- 2 garlic cloves
- 2 tomatoes
- Optionally some butter
Let’s start removing the skin of salmon, as well as spines. Then cut the salmon in small cubes. Chop an onion. And finally we will cut in small pieces one tomate and grate another one, in order to do it easier cut them in half and cut in small pieces the parts without peduncle and grate the other parts until you get only with the skin. But be careful and don’t grate your fingers!
Put on the heat a pot with water and add salt. When water is boiling add olive oil in a pan and add the pasta in the pot, adding a bit of butter or olive oil. Cook the pasta the amount of time indicated in the pasta box.
Maintain the heat on the pan at minimum and add the onion and a bit of salt. Stir frequently. When pasta is at half of its cooking time, add to the pan the salmon, 2 crushed garlic cloves and the tomatoes, and again stir them frequently. When pasta is cooked add a bit of butter in the pan and let melt while you strain the pasta.
Finally add the strained pasta in the pan, stir and mix for a couple of minutes and your dish is finished.
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.
Salmon massala
Hello,
Somedays ago I’ve tested a recipe for a quick supper, just spreading some lemon juice and massala sauce over salmon loins. The result was pretty good so I did one step forward and also prepare the massala sauce (or something close to it); so you can use this recipe as a quick way to prepare a nice salmon if you have massala sauce in your storeroom or you can use it to prepare your personal homemade massala sauce to use with some other ingredients, like a steamed rice, grilled chicken, grilled vegetables …
Ingredients (for 2 people):
- 350-450 gr salmon loins
- ½ kg tomatoes
- 200 ml cream
- 4 garlic cloves
- Ginger
- 1 chili
- 1 onion
- ½ lemon
- Coriander
- Ground cumin
Start chopping one onion. Chop a bunch of coriander. Use half kilo of tomatoes, chop one of them and grate the other ones.
Add olive oil in a pan and when it’s hot add chopped onion, salt and ground pepper. Stir and cook for about 5 minutes. Then add grated ginger (like about 1 thumb) and 4 crushed garlic cloves; stir and cook for 1 minute. Then add the grated and chopped tomatoes, the coriander, ground cumin and one chili. Stir and cook it for about 8-10 minutes.
Finally add 200 ml of cream, stir and cook it about 10 to 12 minutes until it becomes a dense sauce.
On a oven tray put a bit of olive oil, place the salmon loins with the skin down, spread over them the juice of half lemon and the massala souce. Cook in oven at 350ºF for 40 minutes.
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.
Tuna tartar
Hi,
This is a very suitable recipe for summer as there is no need of heat to prepare it. This is a great advantage not only for eating but also for cooking, your kitchen could be a sort of nightmare on those hot summer days.
Ingredients (for 2 people)
- 400 gr tuna
- 1 onion or spring onion
- 1 lemon
- 1 tomato
- 1 avocado
- Soy sauce
- Ginger
Start cutting the tuna in small cubes. Tuna will be cooked in the lemon juice instead of in fire. Chop an onion or spring onion. Grate a tomate, cut first it in half, and then grate until you get only with the skin. Finally chop and avocado, to do it, cut in half the avocado, separe 2 parts, nail the knife in the bone to remove it, and separe the pulp from the skin using a small spoon. It is important to chop the avocado at the end, to prevent it to be exposed to air too much time otherwise it will rust.
In a bowl add the tuna, chopped onion, choped avocado, juice of one lemon, half of grated tomato, 2 tablespoons of soy sauce, a bit of salt and optionally some grated ginger. Mix well, cover it with transparent film and let rest in the fridge for at least one hour.
Remove from fridge 20 to 30 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.
Black rice
Hello!
This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.
Ingredients (for 4 people):
- 300 gr rice
- Sepia or squid (sobre 800-900 gr) with it ink
- 2 onions
- 1 garlic head
- 1 pumpkin
- 12-16 prawn/shrimps
Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.
Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.
Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.
Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)
Tuna escabeche
Hello!
On our Spanish blog a reader suggested us to publish some recipe using escabeche. Escabeche is a technique to cook food in order to preserve them, it is very typical to find canned sea food or fish preserved in escabeche, in Spain perhaps the most easy to find are the muscles. I liked very much the result of this recipe, it is really superb on a sandwich bit some cheese.
Ingredients:
- 1 Kg tuna without skin and without spines
- ½ lt olive oil
- ¼ lt white vinegar
- ¼ lt white wine
- 3 garlic cloves
- 20 peppercorns
- Some bay leaves
- 1 sweet paprika tablespoon
Add in a pot ½ litre of olive oil, ¼ litre of white vinegar, ¼ litre of white wine, about 20 peppercorns, some bay leaves, 3 garlic cloves and a tablespoon of sweet paprika, mix it until well combined. Add the tuna without skin and with out spines, and make sure it is well submerged.
Set the fire on at minimum level, and cook for 20 minutes. In 20 minutes it will be cooked rare, cook about 30 minutes if you prefer more done. Let rest for some hours until getting ambient temperature, then put in the fridge like one night. Take off the fridge 15 minutes before eating, it is really great in a sandwich with cheese. You can have it in the fridge for some days, the escabeche sauce will preserve the tuna.
Music on the video (Airport Lounge) is composed by Kevin MacLeod (incompetech.com)
Tuna and feta rolls
Hello!
I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.
Ingredients:
- 400 gr of tuna without skin and without spines
- Feta cheese
- 2 carrots
- 1 onion
- Phylo pastry
- Soy sauce
Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.
Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.
Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.
Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)
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