Text 19227, 112 rader
Skriven 2014-11-11 18:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: tilapia
===============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> [lacks] taste and texture.

 DS> And yet our daughter seems to like it.
 
I suspect it appeals to people who don't really like seafood because
it is very mild flavoured. I just bet she detests your beloved
sardines! 

 DS> Never had real tuna
      
I agree with what Dave said; it is definitely worth trying as a
treat despite its price tag. Northern Pacific bluefin has rich, deep
red flesh and is not endangered. Keep it simple the first time:
grill a one inch thick steak or chunk of filet about 5-6 minutes per
side and serve with salt, pepper, lemon juice and perhaps garlic
butter. After that, play around with marinades and fancier
presentations. If you think you would prefer just seared rather than
fully cooked, go just 1 minute per side over a really hot grill.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Griddled Chilli-Tuna with Mango Salsa
 Categories: Canning, Tuna, Chilies, Fruit, Condiments
      Yield: 2 Servings
 
      3 tb Balsamic vinegar
      1    Lemon
      1    Garlic clove
      1    Red chilli
           Olive oil; for cooking
    1/2 ts Wholegrain mustard
      2    150 g tuna steaks
      1    Firm mango
      1 bn Mixed fresh herbs; (basil,
           -flat-leaf
           ; parsley and chives)
    175 g  Egg tagliatelle; (good
           -quality)
    350 g  Asparagus or samphire
     50 g  Pecorino
           S&P
 
  1 Place the balsamic vinegar in a small pan and reduce down by two
  thirds. Remove from the heat and allow to cool.
  
  2 Finely grate the lemon rind into a shallow non-metallic dish and
  crush in the garlic.
  
  3 Cut the chilli in half, remove the seeds and finely chop one of
  the halves (reserving the other half to use later).
  
  4 Add 2 tbsp olive oil and 1/2 tsp wholegrain mustard. Season
  generously and mix well to combine.
  
  5 Season the tuna steaks and then toss in the marinade. Set aside
  for a few minutes or for as long as time allows for the flavours
  to penetrate.
  
  6 Peel the mango and finely dice the flesh, not going too near the
  stone. Place in a bowl.
  
  7 Cut the reserved half the chilli into thin slices and add. Shred
  a handful of basil and add those with a good squeeze of lemon
  juice.
  
  8 Add 1 tbsp oil to the mango mixture, season with plenty of black
  pepper and set aside to allow the flavours to mingle.
  
  9 Plunge the tagliatelle into a pan of boiling salted water, stir
  once and cook for 4-5 minutes until al dente.
  
  10 Pick over the samphire or trim down the asparagus and rinse
  well under cold running water. Place in a steamer set over a pan
  of boiling water. Cook for a minute or two until just tender.
  
  11 Grate about 25g/1oz Pecorino and put in a bowl. Pare a handful
  of shavings and set aside for garnish. Finely chop the remaining
  herbs and set aside.
  
  12 Heat a griddle pan. Shake any excess marinade off the tuna, add
  to the griddle pan and cook on a high heat for 1 minute on each
  side until well seared but still rare in the middle.
  
  13 Drain the tagliatelle and quickly rinse under cold running
  water to prevent further cooking.
  
  14 Return to the pan with the samphire, grated Pecorino, herbs and
  2 tbsp oil. Mix well to combine and season with plenty of black
  pepper.
  
  15 Twist some tagliatelle mixture on a long fork and arrange on
  the serving plate. Scatter over the reserved Pecorino shavings.
  
  16 Carve the tuna on the diagonal and place to one side. Spoon the
  mango salsa around the edge of the plate, adding little drops of
  the balsamic vinegar to garnish.

  Recipe by: Anything You Can Cook

MMMMM

YK Jim


... Vodka is to gin as tofu is to steak.

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