| Recipe from the Black Countess - Tuna onion - Tomato puree from Casa Morana - Onion - Extra virgin olive oil - Basil - Corn starch - Salt - Cane sugar - Wild oregano - Rustic mustard - Black pepper - Fresh thyme - Dated tomatoes from Casa Morena - Prepare the sauce by cooking the Casa Morana puree with chopped onion, extra virgin olive oil and basil until reduced by one third, then pass to the masher, adjusted in flavor and tied with a little cornstarch diluted in a little cold sauce, then bring to a boil, sieve to a fine strainer, keep in the refrigerator, once cold the sauce should be smooth and must veil the spoon. I marinated the tuna* with salt, cane sugar and wild oregano, after a few hours I washed it and sprinkled it with aromatic cream, as follows: extra virgin olive oil, rustic mustard, freshly chopped thyme and black pepper. Scald the tuna quickly in a pan to create a cooking film of about 3 mm, then cool and slice finely. The slices should be stuffed with onion fillets in sweet-and-sour sauce with saffron, seasoned with a hint of fruity extra virgin olive oil. Serve on a plate where you have already placed a spiral of sauce, at the center of which should be placed a pile of breadcrumbs toasted and seasoned with salt, garlic-scented oil toasted, on it the tuna roll. The date tomatoes should be cut with a knife, dipped in boiling water for 10 seconds, then cooled in water and ice and then peeled, then salted and finally cooked, covered with extra virgin olive oil seasoned with garlic and basil, at 150 ° C for 40 minutes. *because of the parasite Anisakis, tuna like all blue fish, we recommend you buy it already reclaimed from your local fish market. |
