ChatterBank3 mins ago
I Should Have Made Sashimi
10 Answers
I've never cooked tuna before, but a recipe on Jamie Cooks Italy inspired me to try it.
I've also got the book...so I also had the written recipe. The steaks were to be cooked 2 minutes on each side for "blush pink". God, were they well done! They were barely ok...so dry. I *might* give them another go...but it's an expensive mistake.
I've also got the book...so I also had the written recipe. The steaks were to be cooked 2 minutes on each side for "blush pink". God, were they well done! They were barely ok...so dry. I *might* give them another go...but it's an expensive mistake.
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Here you go snags...
For 4 (I cut the recipe in half)
4 large onions...sliced thinly
4 yellowfin tuna steaks
6 tablespoons olive oil
3 tablespoons red wine vinegar
Put the sliced onions in a bowl of cold water and rinse. Drain and lay in a large pan, season with sea salt. Cover and steam for 15 minutes. Drizzle the olive oil over, cover and continue to steam, stirring frequently for another 15 minutes. When the onions are nicely caramelized, push to one side and add the tuna steaks. (this is where it said to cook 2 min each side for blush pink). Remove the tuna to a platter and add the vinegar to the pan...let cook down then pour the onions over the tuna.
It's called "beautiful, ugly tuna".
For 4 (I cut the recipe in half)
4 large onions...sliced thinly
4 yellowfin tuna steaks
6 tablespoons olive oil
3 tablespoons red wine vinegar
Put the sliced onions in a bowl of cold water and rinse. Drain and lay in a large pan, season with sea salt. Cover and steam for 15 minutes. Drizzle the olive oil over, cover and continue to steam, stirring frequently for another 15 minutes. When the onions are nicely caramelized, push to one side and add the tuna steaks. (this is where it said to cook 2 min each side for blush pink). Remove the tuna to a platter and add the vinegar to the pan...let cook down then pour the onions over the tuna.
It's called "beautiful, ugly tuna".
think of scallops, pasta, it's like cooking those...go for the quick sear and rest.... https:/
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