This is a really easy way to cook the tuna. A recipe for light, tasty, and that reflects my political views.
"And what does politics?", Some may say. Got to do, got to do.
Before everything goes absolutely used the bluefin tuna. Anything but a matter of color.
How many times you've seen advertisements for a manufacturer of canned tuna, so pompous, stresses that all that is served up is the yellow fin tuna?
Cute yes, but certainly not precious. Just a taste to see how much difference there is between the scombroid and bluefin tuna in the Mediterranean. I know it costs more, but it's like when you click the beef: steaks, maybe you eat less, but those few should be good.
And I find it intolerable that form of business communication concepts that repeats endlessly false or at least questionable, pretending to be pure truth, as long as many end to believe it. And, unfortunately, from my point of view, this form of communication is the most used by those who govern us.
But let's get to the recipe. After buying a nice tuna steak from the fishmonger to trust (the supermarket you will find it difficult), give them a rinse and then dry with a clean cloth. The thread should have a diameter of 6 or 7 centimeters. If the filet is bigger, just cut it into two pieces.
In a container as long as the tenderloin, sprinkle sesame seeds and abundant of the flour of durum wheat. Then, open two eggs and cut the egg white. With a fork, whip and then passateci the tuna on all sides.
Finally, pass it into the flour with the seeds.
does not have the sesame remains fully attached to all fish. The only thing to watch out for is that the flour remains well attached to the fish.
The worst is over. Now in a saucepan that can di contenere tutto il pesce, mettete a scaldare dell'olio di semi di arachide. Deve essere in quantità sufficiente a sommergere il tonno e la temperatura deve essere intorno ai 230 gradi. Ma per verificarla, basterà buttare qualche seme di sesamo e attendere che sfrigoli per bene.
A questo punto immergete il filetto di tonno intero. Lo choc termico trasformerà la farina in uno scudo insuperabile per l'olio e, nonostante le apparenze, il tonno manterrà caratteristiche di grande leggerezza e delicatezza.
Il tonno deve restare nell'olio due or three minutes (depending on size). Do not exaggerate, because the tuna should be pink in the center well.
Drain the thread, pass it on paper towels. Then cut it into half inch slices and arrange on a bed of crunchy salad. A trickle of olive oil, salt and a sprinkling of white pepper on the plate directly enhances the flavor.
course, if invited to dinner a "Promoter of Freedom", forget the speech of yellow fin tuna. There will understand.
Ingredients: Mediterranean bluefin tuna (400 grams), 50 g durum wheat flour, 50 grams of sesame seeds, 1 liter of oil is peanut, two eggs, salt, white pepper and extra virgin olive oil. For the garnish: salad of the season to be placed under the sliced \u200b\u200btuna.
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