Tuna from the backyard

Today I will tell of a fishy dinner.

*(Tuna from the backyard= fresh tuna, not canned or frozen, God forbid!)*

The first course is of onion filled with prawns (yes, not a fish but fishy) inspired by ‘Catit’ restaurant. Second course is fresh tuna (i.e. like lemons from the backyard) Asian style (not sure the Asians know it is Asian, but for me it’s as Asian as i get).

First swim:

  • one large onion, or two, and one small onion finely chopped
  • 8 prawns, peeled and chopped
  • coriander seeds
  • cumin seeds
  • parsley, washed and chopped
  • egg yolk
  • bread crumbs
  • olive oil
  • salt and pepper

Cook the onions- the large ones- in water with a little salt, until soft. Let them cool a little, then cut through to the middle, and peel off the onions’ layers. Let them cool completely, and in the meanwhile, fry the onion, mix the prawns with the spices- according to your taste- and add some yolk and some breadcrumbs (I think less than one yolk is good for this amount of prawns, I used a whole one and it was a bit too much), mix in the fried onion as well. Put about a table spoon of the filling in each ‘onion leaf’, preferably in the middle ones, since they are thinner. Set aside until ‘service’.

Just before serving, fry the onions with some olive oil. I baked in the oven (200C) for five minutes, like the inspiring recipe said, but I think frying would have worked better!

Serve!

Here served with sheep-milk yogurt and radish and rocket leaves salad, with lemon and chillies.

Second swim:

  • 160gr of tuna per person is way more than enough…
  • soy sauce
  • mirin
  • rice wine
  • ginger
  • sugar
  • green leaves, such as ‘Asian cabbage’, bak choi or spinach
  • shitake mushrooms
  • scallions
  • cilantro
  • garlic
  • oils, plus sesame oil
  • salt and pepper

Mix soy, mirin, rice wine, ginger and sugar, according to taste, and put the tuna in the mixture (do not forget to taste the mixture!). Soak the tune for at least 30min.

In the meanwhile, cut leaves, mushrooms, scallion to stripes. Just before serving, heat the oils in a large wok, put in the mushrooms, stir fry, put in the garlic, stir, then the rest of the leaves. Stir fry, add A LITTLE water, and cook until tender, but still brightly green.

Heat a steak (searing) pan, take the tuna out of the soak and dry. Cover the fish with olive oil, and pun on the hot pan. cook for about 3-4 min from each side if the tuna is as thick as ours- not touching in the meanwhile-or 2-3 min if it if half the size. The tuna must stay raw in the middle, otherwise you will get a shoe sole. In the meanwhile, cook the soak in a different pan or wok until it thickens a little.

Cut the tuna fish to 0.5cm slices, and serve, with some round white rice, the leaves and the sauce on top.

Notes: this was way too much food for 2 people. I highly recommend inviting someone to such a meal. Cooked fish are not to be stored for later use! but uncooked (also the prepared onions-uncooked) can be kept for a few days (really few! and it depends when they were taken out of the water).

*This post is dedicated to my friend who grows everything in his backyard (well, his parents’ backyard…)*

 

 

Leftovers from the Tuna fish? Make sushi!

 

 

 

 

This is the work of my darling photographer.

This entry was posted in Creatures of the sea, Far east and tagged , . Bookmark the permalink.

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