There are many grilled fish that we have prepared in WTPfrom sea bream and sea bass to rooster, cod, hake, salmon or blue whiting, but there are few more tempting than the bonito of the north.
Perfect for settle a summer dinner With, for example, a little vinegar, with a sauce of garlic and parsley or with onions, it is ideal for not complicating life without sacrificing flavour.
The key, as always when we eat fish, is** to be sure that it is fresh** and, in the case of tuna, eliminate the sangacho —those parts of meat that are darker due to contact with blood—, as it makes the taste bitter. flavor when cooked.
In whole slices as is the case or, if you want, you can separate it into tacos, Grilled tuna is wonderful either way and you’ll have it ready in just 10 minutes.
We temper the tuna, dry it and salt it on both sides, eliminating the sangacho it can have.
Heat a little olive oil in a skillet over medium-high heat and place the bonito there when it’s hot.
We cook four or five minutes on each side, depending on the point we want to give it, we take it out, let the tuna rest on the plate for a minute and we serve.
Tefal Daily Cook – 24 cm low frying pan with resistant, durable and safe coating, Thermo-Signal, ergonomic anti-scald handle, suitable for all types of kitchens, without PFOA, lead or cadmium, Inox
With what to accompany the grilled tuna
As we have said before, with this foundation We could really do any type of company with grilled bonito, such as bonito with tomato or bonito with onions, but with a salad or a little lettuce and tomato it is already a perfect dish
In DAP | Recipe for bonito with onions, a classic that never fails
In DAP | Baked fish: nine ideal recipes for those who start the diet