Food recipes
MARINATED TUNA Inside of OLIVE OIL
MARINATED TUNA in OLIVE OIL 1 pound (500 gr) tuna (Atlantic or Mediterranean), sliced 1 to 2 inches (3 to 5 cm) thick 2 tablespoons (40 gr) salt 4 bay leaves 12 black peppercorns 4 cloves garlic, halved lengthwise, an...
MARINATED TUNA in OLIVE OIL
1 pound (500 gr) tuna (Atlantic or Mediterranean), sliced 1 to 2 inches (3 to 5 cm) thick
2 tablespoons (40 gr) salt
4 bay leaves
12 black peppercorns
4 cloves garlic, halved lengthwise, any green sprout eradicated
1 cup (250 ml) white wine
7 cups (1.75 lt) water
Suitable, fresh-tasting olive oil
Remove the pores and skin, dim meat, and any bones against the tuna. To a nonreactive pot, add the salt, bay leaves, peppercorns, garlic, white wine, water, and tuna, and convey them to a fairly sluggish simmer. Poach the fish till it is hardly cooked during, probably 20 minutes. Acquire the pot against the warm, and neat the fish in the poaching liquid. Drain it, and organize it, chopping as critical, to in shape tightly in a jar or other deep, fairly slender container. Pour inside olive oil until the tuna is thoroughly immersed, tapping the jar to get rid of air pockets. Optionally, add one more bay leaf, peppercorns, or other seasonings (view about), and the garlic to the cooking pot. Retailer in the fridge for up to a 7 days. serve at area temperature. Generates a very little significantly less than 1 pound (450 gr).
1 pound (500 gr) tuna (Atlantic or Mediterranean), sliced 1 to 2 inches (3 to 5 cm) thick
2 tablespoons (40 gr) salt
4 bay leaves
12 black peppercorns
4 cloves garlic, halved lengthwise, any green sprout eradicated
1 cup (250 ml) white wine
7 cups (1.75 lt) water
Suitable, fresh-tasting olive oil
Remove the pores and skin, dim meat, and any bones against the tuna. To a nonreactive pot, add the salt, bay leaves, peppercorns, garlic, white wine, water, and tuna, and convey them to a fairly sluggish simmer. Poach the fish till it is hardly cooked during, probably 20 minutes. Acquire the pot against the warm, and neat the fish in the poaching liquid. Drain it, and organize it, chopping as critical, to in shape tightly in a jar or other deep, fairly slender container. Pour inside olive oil until the tuna is thoroughly immersed, tapping the jar to get rid of air pockets. Optionally, add one more bay leaf, peppercorns, or other seasonings (view about), and the garlic to the cooking pot. Retailer in the fridge for up to a 7 days. serve at area temperature. Generates a very little significantly less than 1 pound (450 gr).