TUNA BACK MARINATED




TUNA BACK MARINATED WITH SOYBEAN AND CORIANDER,
WITH GRAVY OF YOGURT AND BASIL


INGREDIENTS


1 tuna back
2 spoonfuls of sauce of dark plum


MARINATED
100 ml soybean sauce juice of Lima or lemon
1 unit
1 nut of grounded ginger
1 spoonful of sesame oil
1 teaspoon of worn out seeds of coriander
2 spoonfuls of seeds of toasted sesame
1 teaspoon of grounded red Chile pepper just ground

YOGURT GRAVY
1 Greek yogurt
2 spoonfuls of minced fresh basil
juice and grounded lemon, 1 unite

1 spoonful of virgin olive oil
salt
pepper just ground


ELABORATION

MARINATED OF TUNA
To prepare the marinated, in a bowl join all the ingredients. Mixed well all the ingredients. Place the tuna back in a nonmetallic source and spill the marinated one superficially.
Cover with paper film and keep in the refrigerator 3 hours better or all night.

BAKING OF TUNA
Remove the tuna back of the marinated one and slip it. Reserve the liquid.
Place it in a source apt for the furnace.
Preheat the furnace to 220º C 10 minutes. Introduce the tuna back in the furnace. Cook 20 min to 180º.
Extinguish the furnace and to leave the source in the interior so that with the heat it finishes becoming.

In this step, time can be left more or less, based on the degree
of baking wished for tuna. Remove the tuna back of the furnace and leave cool off a little, so that when cutting it does not undo it.

ELABORATION OF THE SAUCE
While tuna roasts, spill the liquid of the marinated one in a dipper, add the plum sauce to it.
Let reduce the sauce to untimed fire. It must have the consistency of a syrup. The sauce through a strainer can be happened for one more a finer texture

ELABORATION OF THE YOGURT GRAVY
In a bowl, spill yogurt Greek. Add the juice, the grounded of lemon and the virgin olive oil to it. Remove.
Add the minced basil, salt and pepper to the pleasure. Remove it again.

Reserve in the refrigerator until its use.




PRESENTATION

In a plate to place in the base the gravy of yogurt.
It raises to place two pieces of tuna back.
To spill a little sauce superficially.
To decorate with leaves of basil and seeds of toasted sesame.

The back of tuna by back of tuna or chicken can be replaced


3 comentarios:

Ana dijo...

Hello everyone,

Personally I think that all Spanish recipes are based on the choice of an excellent extra virgin olive oil. My recommendation is you must try the variety "organic" or what would the next level extra virgin olive oil. Recently I tried the organic oil brand Tio Fulgencio http://www.tiofulgencio.es

Simply Life dijo...

Yum, that looks delicious! I just tried my own first attempt at Spanish food and although it's not as good as the real thing, it was a taste I've been craving! :)

Deprisa dijo...

Una buena manera de preparar la buena cocina que tenemos en España. Un saludo.

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