We love to innovate and mix ingredients to try new creams, and more if they are healthy and rich as today, combined with the marinated tuna is delicious. Remember that you can win these cheese and two more if you participate in our giveaway here (only for USA!!).
Ingredients for 2 servings:
- 2 tuna fillets
- 2 artichokes
- 1/2 wedge of semi-cured cheese from "El Zócalo"
- 1 tablespoon of coarse salt
- 1/2 tablespoons of ground black pepper
- 2 bay leaves
- 1/2 tablespoon of chopped parsley
- 1/2 tablespoon of dried thyme
- 1 tablespoon of sweet paprika
- 1/2 liter of olive oil
- 1/4 liter of wine vinegar
Recipe:
- Cut the tuna dice approximately 2 cm.
- Introduce them in a large casserole so that most of the dices are in the base of the same.
- Add the coarse salt, the bay leaves, the ground black pepper, the thyme and paprika.
- Remove the tuna dices to mix well with all spices.
- Pour the vinegar and the oil.
- Heat it over very low heat and when it starts to boil, cut down the fire and let the tuna is finished of picking in its own juice.
- Once the tuna has been tempered, drain it.
- Wash and clean the artichokes.
- Cook in boiling water with a pinch of salt and lemon.
- Drain and beat until you have a cream.
- Grate the cheese and mix with the artichoke cream.
- Heat it so that the cheese melts and re-stir until both ingredients are integrated.
- Put some of the cream and place the dices of pickled tuna on top.
- Sprinkle a little parsley chopped over.
*Tip of cooks: keep in the fridge the juice of the cooking that you have left to re-pick another day more tuna.
No comments :
Post a Comment