Friday, 21 November 2014

Old flames,new tricks

 Grilled tuna skewers as served at Casa Rosada
What is it about grilling that makes food taste so so good? And why does just about anything- vegetable,meat or fish - respond so well to this method of cooking?
I am not one for flitting around the globe looking for the perfect recipe but when I find one I make sure I hang on to it.You can not beat the quality of North Atlantic Tuna from the Açores and Madeira.Purchased daily in our local market of Vila Real de Santo Antonio,100% Portuguese is a great USP when serving tuna to our guests and they say they have never tasted tuna like it.The proof is here in a picture sent in by one of our guests.

"As you can see I made the Tuna Kebabs from the recipe you gave us..They were delicious. Many thanks for a restful break. Love to return for the cookery course".

The art of good grilling is to have the heat at an intense level,but without flames, which would scorch. Grilled tuna loin is a case in point. All it needs is 45 seconds grilling each side.Freshness of course is an absolute priority.A good marinade and a twist to the way it is served gives you a Casa Rosada signature dish.

Tuna loin with Soy, Lime and Ginger
250g tuna loin per person ( 3cubes per skewer)

FOR THE MARINADE (serves 4)
3 tbsp soya sauce
juice of 1/2 lime
1 tbsp rice vinegar1 tbsp sesame oil
1 pinch of Piri piri flakes 6 thin slices of fresh ginger
2 garlic cloves crushed

In a large bowl combine all the ingredients for the marinade.
Cut the tuna into approx. 50g cubes and toss thoroughly in the marinade mix.
refrigerate for at least 1 hour but not more than 6,turning once or twice.
when ready to cook thread tuna cubes onto bamboo skewers.
 Heat a ridged griddle pan to smoking and sear tuna skewers for 3-5 minutes each side
depending on whether you want it pink in the middle or medium rare,bearing in mind the marinade will have tenderized the fish and it will not require much cooking.It is very easy to over cook tuna so beware.
Serve with a jewelled cous cous or salad, a dusting of sumac and chopped pistachios.

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