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Posts Tagged ‘zucchini’

Provenzal tuna

Hi,

Tuna is a very common fish I eat, but normally in can, and it’s a pity because you can get really nice recipes with tuna, like this provenzal tuna, taken from a Gordon Ramsay’s book .

Ingredients (for 4 people):

  • 600 tuna loins without spines and without skin
  • 1 can crushed tomatoes
  • 50 gr black olives without bone
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion (2 if they are too small)
  • 1 zucchini
  • 4 garlic cloves
  • 1 lemon
  • Thyme
  • Rosemary

Hi to prepare this provenzal tuna start chopping one red onion or 2 if they are small, if you don’t find red onion just use a regular onion. Remove the tails of a red pepper and yellow pepper and cut them into small pieces. Cut the ends of a zucchini and then cut it longitudinally, and cut again longitudinally each piece, finally cut in small cubes.

Preheat oven at 400ºF (200ºC). Add olive oil in a pan, and when oil is hot add the onion, peppers, a bit of salt and 4 crushed garlic cloves, cook them for 5-6 minutes moving to avoid them to get stuck to the pan. Add zucchini and cook for 3 minutes more. Finally add 50 gr of black olives without bone (about 20), some chopped rosemary and thyme and a can of crushed tomatoes. Add some salt and cook for 10 minutes moving frequently.

Add salt and ground black pepper to tuna loins. Put the vegetables on a baking tray, and dispose tuna loins over them with a slice of lemon over each piece of tuna. Add olive oil and cook in the oven at 400ºF for 10 minutes, some more minutes if you prefer tuna more cooked.

Finally if you don’t eat all the vegetables, just reserve them and use them to dress boiled brocoli, will turn brocoli simply delicious!

Provenzal tuna

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Zucchini and feta cheese buñuelos

Hi,

These buñuelos are different from the ones you can typically find in Spain, they are not round, not so small, but anyway it’s a fantastic vegetarian recipe.

Ingredients (for about 15 buñuelos):

  • 2 zucchini
  • 1 onion
  • 4 flour tablespoons
  • 300 gr feta cheese
  • 2 eggs
  • 12 mint leaves

Start grating 2 zucchini using a grater not too thick. Add salt to them and let rest some minutes.

Cut an onion into strips, add olive oil in a pan, when the oil is hot add the onion, salt and pepper. Stir frequently and cook for 5-6 minutes.

With your hands squeeze the zucchini so they drop as water as possible. Put the zucchini in a bowl and add 2 eggs, feta cheese shredded and 12 mint leaves chopped. This mint will give a fresh flavor, which is nice in something fried. Mix well all ingredients, add the onion and mix again. Finally add 4 flour tablespoons and mix it well.

Add vegetable oil in a pan. To know if the temperature is good to fry, insert a wooden spoon in the oil, if bubbles appear around the spoon then the temperature is right.  Add portions of the mix with a tablespoon. Cook them for 3 minutes, turning several time so they cook uniformly. Let rest the buñuelos over a paper towel. Wait some seconds before adding more to the pan, so the oil rises again its temperature.

zucchini and feta cheese buñuelos

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