I love tuna. I am lucky here in California to be able to get fresh wild albacore quite often.
Tuna can be grilled or pan fried, and it can be prepared in numerous ways, from high fat and high calorie, to low fat and low calorie, all is delicious.
Luckily David loves albacore too, so I can make one dinner with slight changes to satisfy both of us.
Above is my dinner, steamed plain green beans, steamed fingerling potatoes and a nice thick, rare piece of albacore (there is a handful of supplements on the side too).
The albacore has been marinated for an hour, turning occasionally in the following:
1 Tbls dry white wine
1 tsp olive oil
Juice from 1/2 a lemon
1 tsp Herbes de Provence
Herbes de Provence can be purchased in any grocery store spice section, they are wonderful! It is a mixture of thyme, marjoram, rosemary, basil, fennel, sage and lavender.
Pat the albacore dry, then on a prepared grill or hot skillet (spray or coat with some oil), quickly grill the fish as long as desired, we like it really rare, so a 1 inch thick tuna gets cooked 2 minutes per side at most.
Here you see David quite happy and quite blurry I am afraid, he had Remoulade sauce with his. This is a handmade sauce of
salt, pepper, garlic, shallots, parsley, capers, hard cooked egg yolks, raw egg yolk, olive oil and lemon juice.
Mine, I squeezed fresh lemon on it.
Now the Remoulade, that's another story, it's a treat that's for sure, not something you would want to eat on a regular basis, but once in a while, it won't hurt you.
Yesterday we went to the Boqueria and ended up buying salmon, but before doing so, Carlos spotted the tuna and asked if I knew of an interesting way to prepare it. Now I do: Thon à la provençale!
ReplyDeleteDid you make it?
ReplyDeleteNo, I never did make it, but now I shall do so soon.
ReplyDeleteLet me know how the tuna is when you do!
ReplyDelete