We sniffed out this delightful recipe gastronomic writer Inés Butrón, and consists of slices of bonito – delicious seasonal fish – marinated in a very simple mix of citrus and ginger, accompanied by vegetables and oriental noodles. A pittance that takes advantage of the qualities of tuna to prepare a complete and relatively quick dish, perfect for the summer as long as you remember to marinate the fish in good time.
The veggies get deliciously crunchy when frying, but if you like them mushy and they’re relatively hard veggies like carrots, you can julienne them once, blanch them in boiling water for 30 seconds, or pre-cook them in the microwave for a minute, covered, with a sprinkling of water on top this way you make sure they cook fully, although their thing is that they retain a crispy top.
To the beautiful; some splendid slices of the Galician port of Burela, we removed the skin and bones and we cooked it by making quarters with a thick slice, but do as you like. Some people prefer diced tuna to be more convenient to mix with the pasta and veggies.
Don’t strain the tuna to keep it from drying out, or excess vegetables to keep their crispy point.
For 4 people:
- 4 slices of fresh tuna
- 1 piece of fresh ginger
- The juice of 2 limes
- A few grains of black or pink pepper
- 50 ml sesame oil or extra virgin olive oil (preferably a mild variety)
- 250g Chinese noodles
- About 400g of assorted vegetables to taste: green beans, broccoli, carrots, cabbage, etc.
- 2 cloves of garlic
- 1 dash of soy sauce
Cut the tuna you want and remove the skin if you like.
Grate the ginger, squeeze the juice from the limes and place the peppers in a Tupperware.
Add the tuna and turn it a few times so it gets soaked in the marinade. Cover with half the oil and leave covered in the fridge for an hour.
Peel and julienne the chosen vegetables. Peel and crush the garlic cloves and reserve.
Cook the pasta in salted water for the time specified by the manufacturer.
While the pasta is cooking, in a wok or skillet over high heat, sauté the vegetables with the remaining olive or sesame oil until they begin to go limp.
When it’s almost done, add the crushed garlic, toss a few times, and add the soy sauce. Mix and continue sautéing for a few seconds.
Drain the pasta and add to the wok with the vegetables. keep warm
Heat a griddle with a few drops of oil and grill the bonito on the grill, without straining, just a few minutes on each side (although this depends on the thickness of the slices, make it shorter if you prefer the center pretty raw). Season with salt and serve with the pasta and vegetables.
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