Like Tuna of Another Sort, but Different.
May. 3rd, 2022 08:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Tonno Fresco coi Piselli (Fresh Tuna with Peas).
Cut the tuna into half a finger thick slices. Place on the fire a generous soffritto of garlic, parsley, and oil and, when the garlic starts to brown, put in the fish. Season with salt and pepper, turn the slices on both sides, and when half cooked, add tomato sauce or diluted tomato paste. When it is cooked through, remove the tuna and cook some peas in the sauce; then put the tuna back on top of the peas to warm it up, and send it to the table with this accompaniment.
1/2 lb tuna, sliced in 1/4" strips
4 cloves garlic (Ha! This was my interpretation, so I used... exactly that amount.)
a handful of parsley
2 Tbsp olive oil
salt and pepper
2 Tbsp tomato paste, diluted with 1/4 cup water
2/3 cup frozen peas, defrosted
Chop parsley and garlic. Heat oil in a medium skillet over medium-low heat. Add parsley and garlic and cook until the garlic starts to brown, about 3 minutes. Add the fish and season with salt and pepper. Cook fish for 2 minutes, flip, cook 2 minutes longer. Mix in the diluted tomato paste. Cook 3 minutes longer, gently remove the tuna, and add the peas. When the peas are warm (2 minutes or so), layer the tuna on top, re-warm for another minute, and serve.
Source: Artusi, Pellegrino, et al. Science in the Kitchen and the Art of Eating Well. University of Toronto Press, 2014.
What worked: This was attractive and tasty. The wife deemed it "comfort food, but not stodgy." It wasn't fancy but it wasn't intended to be; the cookbook was aimed at the middle class and lower. It was quite quick but a larger amount of fish would get fussy, especially trying to remove it from the sauce without breaking the fish fingers.
What didn't: Some of the fish fingers broke. I could probably have cooked the tuna slightly less time.
Will I make it again? Yes, this will go into the rotation. I might check out the book from the library again to try others.
"Tuna, a fish from the mackerel family, is native to the Mediterranean basin... On account of its oiliness, its flesh is reminiscent of pork, and therefore is not easy to digest." -Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well, 1891.
Cut the tuna into half a finger thick slices. Place on the fire a generous soffritto of garlic, parsley, and oil and, when the garlic starts to brown, put in the fish. Season with salt and pepper, turn the slices on both sides, and when half cooked, add tomato sauce or diluted tomato paste. When it is cooked through, remove the tuna and cook some peas in the sauce; then put the tuna back on top of the peas to warm it up, and send it to the table with this accompaniment.
1/2 lb tuna, sliced in 1/4" strips
4 cloves garlic (Ha! This was my interpretation, so I used... exactly that amount.)
a handful of parsley
2 Tbsp olive oil
salt and pepper
2 Tbsp tomato paste, diluted with 1/4 cup water
2/3 cup frozen peas, defrosted
Chop parsley and garlic. Heat oil in a medium skillet over medium-low heat. Add parsley and garlic and cook until the garlic starts to brown, about 3 minutes. Add the fish and season with salt and pepper. Cook fish for 2 minutes, flip, cook 2 minutes longer. Mix in the diluted tomato paste. Cook 3 minutes longer, gently remove the tuna, and add the peas. When the peas are warm (2 minutes or so), layer the tuna on top, re-warm for another minute, and serve.
Source: Artusi, Pellegrino, et al. Science in the Kitchen and the Art of Eating Well. University of Toronto Press, 2014.
What worked: This was attractive and tasty. The wife deemed it "comfort food, but not stodgy." It wasn't fancy but it wasn't intended to be; the cookbook was aimed at the middle class and lower. It was quite quick but a larger amount of fish would get fussy, especially trying to remove it from the sauce without breaking the fish fingers.
What didn't: Some of the fish fingers broke. I could probably have cooked the tuna slightly less time.
Will I make it again? Yes, this will go into the rotation. I might check out the book from the library again to try others.
no subject
Date: 2022-05-03 06:11 pm (UTC)