The tuna from the north is, as its name indicates, the authentic King in the North if we talk about summer cooking. Although it shares the backdrop with sardines and anchovies (or anchovies), the truth is that it is the fish that has the most reputation in the cuisine of northern Spain.
Asturians, Cantabrians, Galicians and Basques strive to get the best out of Thunnus alalunga during the summer and Karlos Arguiñano has an infallible, cheap and easy recipe to enjoy tuna del norte without the point betraying us.
As usually happens with relatively fatty fish —as happens with tunas such as bonito or bluefin tuna—, we rely too much on their own fat and sometimes we go too far in cooking and it ends up being dry.
It can happen in well-known recipes such as tuna with tomato, marmitako, tuna roll or tuna stuffed onions, but Karlos Arguiñano has a much simpler recipe that works as a second course and is resolved in a few minutes and, in addition, makes the bonito is always juicy.
In this case, we base ourselves on a recipe that we found in his book The recipes of a lifetime that he edited with Bainet in 2012, and that leaves a few brushstrokes for a recipe as easy as it turns out: nice with fry.
Although some may be scared by the frying, the truth is that the dish is light and tastyin addition to having a star ingredient that will allow you to multiply its flavor without making any effort.
What Karlos Arguiñano recommends in this case for 800 grams of bonito (the recipe is for four people) is to cut three onions and two Italian green peppers in a fine julienne and three sliced garlic cloves, poaching all together in a pan until it takes on a little color. Once ‘brown’, add a quarter of a liter of fumet or fish broth, correct the salt and cook the vegetables until they are well poached.
BRA Prior- Low Casserole with Glass Lid and Silicone Handles, Suitable for All Types of Hobs Including Induction and Oven, Black Color, 28 cm
When they are finished cooking, add the sliced white tuna about one finger thick, season them and cook a couple of minutes on each side so they don’t stay dry.
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