Tuna, or bonito, is one of the most valued fish for its high nutritional value since it is very good for health.
There are many ways to prepare this recipe, cooking in the oven is one of them, but this stew that is served with potatoes and rice as a garnish and the rich sauce is the one that is usually liked since it provides a great flavor, it is something different. from the traditional We can use tuna or bonito in both ways, you will have a delicious marine recipe if you like the taste of the sea.
As you can see in the video below or in the ones with step-by-step photos of examples, you can cook the fish properly since it maintains the juiciness of its meat, in case you don’t know it or are learning to cook, doing it on the grill is usually dry off. From the page, you will be able to see these species of cooking courses to learn the typical recipes of the world that are easy to make at home.
- 2 kilos of tuna or bonito
- 2 onions
- 1/2 red bell pepper
- Chopped parsley
- White wine
- 1 handful of walnuts
- 1 bay leaf
- Black pepper
- hot paprika
- Salt to taste
- Olive oil
How to prepare tuna in sauce?
This recipe is quite simple and quick to make, we can prepare it with tuna or tuna, it is just as good and delicious.
We start this recipe by cutting the tuna into small pieces, they do not need to be the same size. When this step is done, we are going to place a frying pan with a drizzle of olive oil over medium heat, when it is hot add the pieces of fish and let them brown well on both sides, do the same with all the pieces, and reserve.
Next, we are going to peel and chop the onion, once done we transfer it to a lamb that we will put with a jet of normal olive oil and another little oil with which we have fried the bonito. Meanwhile, cut the red pepper into pieces and add it. Let brown over medium heat.
Next, peel and chop the parsley and the garlic cloves. Introduce in a mortar and crush well; add the walnuts and mash again. When the onion is golden, introduce the tuna pieces and what we have previously mashed. Also, add a splash of white wine and salt, black pepper, hot paprika, and thyme to taste. We cannot forget the bay leaf, but so that the taste of the food does not bitter, we will remove the stick that is in the middle. Stir all the ingredients well.
Let it cook for about 20 minutes, although personally, I usually leave it for up to 30 minutes so that the sauce thickens a little more and takes on a more intense tuna flavor. But before turning off the heat, taste the sauce and turn it off at a time that suits you best.
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