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Smoked White Tuna with Fresh Figs and Pine NutsTheWorldWideGourmet.com

Flavors of Spain

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: 45 min. per kg (30 on the rotisserie)

Difficulty: Easy

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Nutritional values

per 100 g

Energy:131.2 kcal

Proteins:6.5 g

Fats:7.8 g

Carbohydrate:8.7 g

Fibers:1.7 g

Sugar:5.2 g

Cholesterol:8.4 mg

Sodium:320.6 mg

Calcium:26.4 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

600

g

white tuna

olive oil, to brush the fish

*Sour sauce

2

onions, peeled and finely chopped

1

green pepper, cleaned and finely chopped

powdered red ginger

20

g

sugar

1000

ml

vegetable broth

50

ml

mild extra virgin olive oil

30

ml

honey

25

ml

red wine

25

ml

olive oil

20

ml

sherry vinegar

salt to taste

*Tomato triangles

300

g

onion, finely chopped and sautéed

500

g

fresh tomatoes, peeled and seeded

powdered licorice root, ginger and worcestershire sauce to taste

35

g

agar agar, softened and dissolved in

100

g

green pistachios, peeled and chopped

soy sauce

*Dressing

100

ml

extra virgin olive oil

10

g

sundried tomatoes, seeded and chopped

15

ml

light molasses

soy sauce to taste

*Fig garnish

60

g

fresh figs

50

g

pine nuts

fresh tarragon leaves

METHOD

For the sauce

  1. Sauté the onion and green pepper in olive oil until they are tender and barely coloured, add the sugar and the honey, mix in the vinegar and let reduce over the heat.
  2. Add the wine and reduce again. Add the mixture to the vegetable broth and cook 10 minutes.
  3. Purée and let reduce to thicken the mixture.
  4. Season to taste with salt and ginger.
  5. Whisk together with the olive oil.

Tomato triangles

  1. Cook the onions and tomatoes in a covered cast iron pot until reduced to a purée.
  2. Season with ginger, licorice, Worcestershire sauce and soya sauce.
  3. Remove 330 ml (1-1/3 c.) of the purée and stir in the agar-agar, stirring to dissolve until it reaches an elastic consistency; set aside.
  4. Cut into rectangles and cover with the chopped nuts, pressing them in well. Pass quickly under the grill or into the skillet and cut each rectangle diagonally to obtain two triangles.
  5. Set aside.

Preparing the tuna and finishing the dish

  1. Cut the fish into 12 rectangles, brush with olive oil and set aside.
  2. Whisk together the ingredients for the vinaigrette.
  3. Peel the figs, pass under the grill or into a skillet with the pine nuts.
  4. Rapidly sauté the tuna on both sides in a lightly oiled pan.
  5. To serve, place three pieces of tuna on each plate.
  6. Arrange the tomato triangles and the figs and pine nuts alongside and nap the fish with the sour sauce and the triangles with the vinaigrette.
  7. Garnish with tarragon leaves.

SOMMELIER

Txacoli, Navarra or Rioja

CHEF'S NOTES

If you have access to a home cold smoker, use chestnut wood chips to smoke the tuna.



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